Walnut, chestnut and pancetta salad recipe | Salad recipe | Gourmet Traveller recipe
Australian Gourmet Traveller fast recipe for walnut, chestnut and pancetta salad
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Ingredients
- 400 gm fresh chestnuts
- ½ ficelle, cut into 5mm thick slices
- 1 clove of garlic, bruised
- 40 gm butter, melted
- 150 gm pancetta, finely chopped
- ½ tsp fennel seeds
- 100 gm walnut halves
- 1 celery heart, thinly sliced widthways
- 2 red or yellow witlof, trimmed and leaves separated
- 2 heads of baby endive, trimmed, washed, dried and torn
- ¼ cup walnut oil
- 1½ tbsp aged red wine vinegar
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