Holiday Feast: Crunchy Lettuce, Toasted Walnut & Anchovy Cream Salad
I am so excited to share this recipe with you - my Crunchy Lettuce, Toasted Walnut & Anchovy Cream Salad. I knew I wanted a refreshing, crunchy, creamy side salad that would compliment the Lemon & Dill Confit Salmon, and this salad does that beautifully. This recipe is so easy and can be prepared the morning of your lunch or dinner. The lettuce must be served cold (this is a must), you can prepare the toasted walnuts and anchovy cream the morning of (both are so quick and easy to make) and the dish literally takes a couple of minutes to bring together. It's cold, crunchy, fresh, creamy and comforting. All the things you need on Christmas Day. Read on for the recipe!
Serving Size: 6 people
Ingredients
Toasted Walnuts
2 tbsp salted butter
100g raw unsalted walnuts
Anchovy Cream
300ml thickened cream
5 oiled anchovies
3 garlic cloves, crushed and finely chopped
1 tbsp finely chopped fresh chives
Flaky sea salt and cracked pepper, to season
Lettuce
6 gem lettuce (1 per person), cut in half
2 tbsp finely chopped fresh chives
Method
Toasted Walnuts
Begin by melting butter in a large frying pan on medium heat. Add the walnuts and toast until deeply golden brown, toasty in some spots and buttery. Remove from the heat and set aside in a small bowl.
Anchovy Cream
In a small saucepan, combine cream, anchovies and garlic and bring to a gentle simmer over medium heat. Season with flaky sea salt and pepper. Remove from heat, pour into a serving bowl or ramekin, and let the anchovy cream cool for about 15 minutes, this will also help to infuse the flavours. Sprinkle chopped chives on top just before serving.
Lettuce
Place the lettuce halves into a large serving dish or bowl. Gently pour 1/4 of the anchovy cream all over. Sprinkle all of the toasted walnuts on top. Season with flaky sea salt and cracked pepper. Serve with the anchovy cream on the side in case your guests would like more.
