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Ingredientes
- 1 x 500 g pack Anya potatoes, washed and larger potatoes cut in half.
- 1 x 100 g pack walnut halves, break some of the walnuts in half
- 1 head celery
- 1 x Ripe pear eg Williams, Comice etc, cored and cut into chunks
- 1 Tbsp. Coarsely minced flat leaf parsley leaves
- 150 gm Gorgonzola or possibly similar blue cheese, crumbled into chunks (5z)
- 2 Tbsp. White wine vinegar
- 1 tsp Sugar
- 5 Tbsp. Walnut oil Salt and freshly grnd black pepper
Direcciones
- Cook the potatoes till tender following instructions on the pack.
- Meanwhile place the walnut halves and pcs on a baking tray and roast in a warm oven (200 C, 400 F, Gas Mark 6) for 5-10 min or possibly toast under a warm grill for 3-5 min. Allow to cold.
- Cut the base off the celery and throw away. Separate any celery sticks and retain any celery leaves and wash and pat dry.
- Trim and slice the celery sticks on the diagonal into chunks.
- When the potatoes are cooked, drain well and allow to cold till just hot. Place into a serving bowl.
- Add in the toasted walnuts, celery and pear chunks, parsley leaves and blue cheese chunks to the potatoes.
- Mix together the dressing ingredients adding seasoning to taste and pour over the salad ingredients tossing together to thoroughly coat.
- Notes Serve immediately.
- NOTES : Waxy textured Anya potatoes complimented with crisp celery, pear and crunchy walnuts in a walnut oil dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 213 | |
| Calories from Fat 156 | 73% |
| Total Fat 18.14g | 23% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 532mg | 22% |
| Potassium 177mg | 5% |
| Total Carbs 3.81g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.7g | 1% |
| Protein 9.83g | 16% |
