| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 1 |
|
500 g pack Anya potatoes; washed and larger |
|
|
; potatoes cut in |
|
|
; half. |
| 1 |
|
100 g pack walnut halves; break some of the |
|
|
; walnuts in half |
| 1 |
|
Head celery |
| 1 |
|
Ripe pear eg Williams; Comice etc, cored |
|
|
; and cut into chunks |
| 1 |
tb |
Coarsely chopped flat leaf parsley leaves |
| 150 |
g |
Gorgonzola or similar blue cheese; crumbled into |
|
|
; chunks (5oz) |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
Sugar |
| 5 |
tb |
Walnut oil |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
DRESSING
Cook the potatoes until tender following instructions on the pack.
Meanwhile place the walnut halves and pieces on a baking tray and
roast in a hot oven (200 C, 400 F, Gas Mark 6) for 5-10 minutes or
toast under a hot grill for 3-5 minutes. Allow to cool.
Cut the base off the celery and discard. Separate any celery sticks
and retain any celery leaves and wash and pat dry.
Trim and slice the celery sticks on the diagonal into chunks.
When the potatoes are cooked, drain well and allow to cool until just
warm. Place into a serving bowl.
Add the toasted walnuts, celery and pear chunks, parsley leaves and
blue cheese chunks to the potatoes.
Mix together the dressing ingredients adding seasoning to taste and
pour over the salad ingredients tossing together to thoroughly coat.
Notes Serve immediately.
Converted by MC_Buster.
NOTES : Waxy textured Anya potatoes complimented with crisp celery,
pear and crunchy walnuts in a walnut oil dressing.
Converted by MM_Buster v2.0l.
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