Pickled walnut dressing

Pickled walnut dressing

By
From
British Seafood
Makes
300 ml
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 shallots, peeled and finely chopped
75g pickled walnuts, chopped, plus 75 ml vinegar from jar
75ml extra virgin olive oil
75ml walnut oil
cornish sea salt

Method

  1. Put the shallots, pickled walnuts and vinegar into a bowl and leave to stand for 30 minutes. Whisk in the olive and walnut oils and season with salt to taste.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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