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what does it taste like?
Like a delicately flavoured version of the nut, it’s savoury, buttery and ever so slightly bitter.
tips, tricks & hacks
- It’s great in salad dressings. During summer, its nutty flavour enhances grain-based salads (try it in tabbouleh), while in winter it works well with blue cheese, pears or other cold-weather ingredients.
- Use to dress an autumnal bowl of butternut squash risotto or gnocchi with mushrooms.
- Add flavour to grilled fish and chicken.
- Smother a bowl of ravioli in Walnut Oil and cheese (try using smoked scamorza).
- Add to walnut cakes and banana bread to make a moist sponge with extra nutty flavour.
- Grill peaches brushed in walnut oil to add to salads and pasta dishes.
- Use to dress a pilaf of wild rice, sweet potatoes, cranberries, walnuts and salad onion.
easy meal idea
Blue cheese, fig & walnut salad
This makes a great cold-weather salad. You can add other autumnal ingredients such as pears or roasted chunks of squash, if you wish, as well as strips of parma ham.
- Toast some walnut pieces in a dry pan until smelling nicely nutty, then tip onto a side plate to cool. Make a dressing by adding 1 part Walnut Oil, 1 part extra-virgin olive oil and 1 part red wine vinegar to a jar. Add a little Dijon mustard and a pinch of two of sugar, screw on the lid and shake to combine.
- Slice a couple of heads of chicory lengthways, then trim the base to separate the remaining leaves. Place in a large salad bowl. Rip open some ripe figs and add them to bowl. Crumble over chunks of blue cheese, then scatter over the cooled walnuts and drizzle over the dressing.
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