Posted on
Tuesday, 19 July 2011
09:35
| By:
Tony
Ingredients;
For the candied walnuts;
100ml stock syrup
100g walnuts roasted and peeled
For the dressing;
100g Crozier blue cheese
2-3tblsp boiling water
100ml mayonnaise
Seasoning to taste
For the salad;
3 sticks of celery cut into 1cm dice
200g watercress
1 granny smith apple, peeled and cut into 1cm dice and tossed in lemon juice to prevent discolouring
50g Crozier blue cheese, cut into 1cm dice
To serve;
Deep fried celery leaves
Method;
Bring the stock syrup to the boil, remove from the heat and add the nuts, allow the nuts to cool in the syrup. When cool place in the fridge and leave the nuts to sit in the syrup for 2 days.
Crumble the cheese into a bowl and whisk in the boiling water until the cheese is creamy and smooth. Stir in the mayonnaise and season to taste.
Place all of the salad ingredients into a bowl and toss everything together.
Place the candied walnuts onto a tray and place under the grill; the nuts are ready when they are golden and caramelised 2-3mins.
Spoon the Crozier dressing onto service plates and arrange the salad neatly on top, scatter over the candied walnuts and garnish with deep fried celery leaves.
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