Autumn chestnut salad | Food Stuff
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Cooking tools:
- Roasting pan
- Nonstick skillet
- Oven
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Plate
- Paper towel
Ingredients
- 1 eating apple
- 200g cooked beetroot (not in vinegar), peeled and diced
- 175g cooked chestnuts, broken into bite-sized pieces
- 3 slices crusty bread, cut into small cubes
- 2 tsp Dijon mustard
- 70g pack lamb's lettuce
- 3-4 tbsp olive oil
- 1 small red onion, thinly sliced
- 2 tbsp red wine vinegar
- 4-6 slices serrano ham, halved
- 4 tbsp walnut oil
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