SALADS

Our recipes have been kindly provided by some of New Zealand's most celebrated chefs.

Healthy and delicious at any time of year, a sprinkle of Trickett's Grove walnut pieces adds crunch, nutty taste and goodness to your salads.  

Ruth Pretty's Pear, Celery and Walnut Salad with Honey Vinaigrette

(serves 6-8)

Salad

• 2 pears (quartered, cored and thinly sliced)
• Juice of ½ lemon
• 95g (3/4 cup) Trickett's Grove walnuts (toasted)
• 3 celery stalks (preferably from heart chopped)
• 6-8 large handfuls of baby salad greens or assorted soft herb picks (chervil, Italian parsley, chives)

Honey Vinaigrette

• 1 tsp honey
• 30ml (2 tbsp) extra virgin olive oil
• 30ml (2 tbsp) Trickett's Grove walnut oil
• 15ml (1 tbsp) balsamic vinegar
• Maldon sea salt & freshly ground pepper to taste

Method

• In a small bowl whisk together honey, oils, balsamic vinegar and add salt and pepper to taste.
• Pour Honey Vinaigrette into a large salad bowl (I like to mix the vinaigrette in the salad bowl.)
• Coat pear in lemon juice.
• Place walnuts, celery and pears into bowl, then place salad greens and herb picks on top.
• Toss lightly to combine salad ingredients with Honey Vinaigrette.
• Enjoy!