Witlof Salad with Walnut Dressing
RECIPE BY SARAH GLOVER • PHOTOS BY LUISA BRIMBLE
Witlof is not as well known as other vegetables. It’s not something we’d pick up to choose to put as a side salad.
This boat shaped leaves are sometimes serves as hors d’oeuvres with savoury fillings. Here’s a modernise recipe for this forgotten vegetable
300 g walnuts, lightly toasted
100 ml verjuice or good-quality white wine vinegar
2 golden shallots, skin removed, roughly chopped
1 cup whole-egg mayonnaise
salt and freshly ground black pepper
6 witlof, cleaned and quartered
1: Place most of the walnuts in a high-powered blender (reserve about 1/2 cup to garnish). Add the verjuice or vinegar, shallot, mayonnaise and 1 cup water and blend until smooth and slightly runny. Taste and season accordingly, then set aside until the other elements of the meal are ready.
2: When the table is set and the ham is sliced, pour the dressing over the witlof and sprinkle with the reserved walnuts.