AT A GLANCE
This lovely salad is a fine way to use leftover roast chicken.
Serve the meat cold or warm it up - either way it's
35 gm (1/3 cup) walnuts
5 cornichons, thinly sliced
1 head radicchio, leaves separated and torn
¼ Spanish onion, thinly sliced
¼ peeled celeriac (about 250gm), cut into matchsticks
½ roast chicken, meat removed from the bone and cut into bite-sized pieces
- Pink grapefruit dressing
Juice of ½ pink grapefruit
Juice ½ lemon
2 tbsp extra-virgin olive oil
||Preheat oven to 180C. Roast walnuts on a baking tray until golden (10-12 minutes). Cool, then coarsely chop.
||Meanwhile, for dressing, whisk ingredients in a bowl to combine and season to taste.
||Combine remaining ingredients and walnuts in a large bowl, drizzle with dressing, toss lightly to combine, season to taste and serve.
ROAST, AUTUMN, CELERIAC, PINK GRAPEFRUIT, RADICCHIO, SALADS, CHICKEN, WALNUTS, CHICKEN, CELERIAC
CRISP, CRUNCHY VERMENTINO
, suggested by MAX ALLEN