Autumnal salad

Name: Autumnal salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Celeriac; 4 TABLESPOONS Oil; 1 TEASPOON + some sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Thyme; 100 g Walnut kernels; 100 g Blue cheese; 3 TABLESPOONS White wine vinegar; 1 small red pepper; 150 g Lamb's lettuce

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Celeriac
4 TABLESPOONS Oil
1 TEASPOON + some sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Thyme
100 g Walnut kernels
100 g Blue cheese
3 TABLESPOONS White wine vinegar
1 small red pepper
150 g Lamb's lettuce

Directions

1
Peel the celery and cut into strips. Heat 1 tablespoon of oil in a frying pan, fry the celery strips for approx. 3 minutes, turning them over. Sprinkle 1 teaspoon of sugar on top, fry for 2 more minutes so that the sugar caramelises and season with salt and pepper.
2
Wash thyme, shake dry, pluck leaves from the stalks. Coarsely chop the walnuts. Crumble cheese. Mix vinegar, some sugar, salt and pepper. Add 3 tablespoons of oil. Add thyme, walnuts and cheese.
3
Clean, wash and cut the peppers into short strips. Clean lamb's lettuce and wash thoroughly in plenty of water and spin dry. Arrange lamb's lettuce, bell peppers and celery strips on plates and spread dressing over them.