At a cooking demo at Brickworks Market to promote his new vegetarian cookbook "For the Love of Food", Denis Cotter said this salad is all about the walnut crumbs. Use them also on soups, pasta and risotto. Denis has a wonderful restaurant, Paridiso, in Cork, Ireland but lives in Stratford, Ontario part of the year.
Makes 4 servings
1. Make crumbs by blending bread, walnuts, parsley, chili flakes, salt, fennel seeds and cumin seeds in a food processor until coarse. Cook in 2 tbsp olive oil in a heavy skillet until lightly browned and crisp. Cool. Use approximately 3 tbsp for the salad and freeze the rest.
2. Make dressing by combining vinegar, honey, raspberries and olive oil in a blender or food processor.
3. Place greens in serving bowl. Toss with a little dressing to flavour. Top with strawberries and cheese. Drizzle with a little more dressing and sprinkle with walnut crumbs.