Witloof, Watercress, Bocconcini, Walnut and Grape Salad | RNZ Recipes
Recipe by Maggie Beer as heard on Saturday Morning, Saturday 21 May 2005
Keywords
- Radio New Zealand
- RNZ
- Public Radio
- News
- Current Affairs
- Audio
- Podcasts
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Cooking tools:
- Pepper mill
- Fine-mesh sieve
- Oven
- Baking sheet
- Kitchen towel
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 100g walnuts
- 2 red witloof
- 1 small handful each watercress and salad burnet
- 1 small handful red grapes
- 1 lemon
- extra virgin olive oil
- 4 bocconcini
- 1 tbsp roughly chopped lemon thyme
- Caper vinaigrette
- 1/3 cup walnut oil
- 1 tbsp verjuice
- 1 tbsp capers
- freshly ground black pepper
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