Ingredients
Dressing
Method
Salade aux noix
1.Preheat oven to 180°C fanbake.
2.Wash and dry lettuce leaves and place in a large mixing bowl.
3.Cut garlic in half and rub briefly over each slice of baguette (one side only). Lay slices on a baking tray, drizzle a little oil over them, turn and drizzle on the other side.
4.Bake in oven until just starting to turn golden brown (5-8 minutes), remove and set aside to cool.
5.If walnuts aren’t young and creamy, cover with boiling water in a small bowl.
6.In a frying pan cook lardons in a drop of oil until starting to crisp. Leaving fat in pan, remove bacon with a slotted spoon and drain on paper towels. Add walnuts (drain them first if they’ve been soaking) to pan of bacon fat and fry until lightly browned; take care as it may spit.
Dressing
7.In a jar or small bowl, mix together sherry vinegar, mustard and oils. Add some salt and pepper to taste. Set aside.
8.Just before serving, pour dressing over leaves, toss to combine, then arrange a handful on each plate. Scatter with lardons, walnuts and 4-5 croutons each.