DENIS COTTER'S STRAWBERRY SALAD WITH WALNUT CRUMBS

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.

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

Ingredients

  • walnut crumbs:
  • 2 slices day old bread, cut into chunks
  • 1/3 cup walnuts
  • 2 tbsp fresh parsley
  • 1/2 tsp hot red chili flakes
  • 1/2 tsp kosher salt
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp extra virgin olive oil
  • salad:
  • 4 cups lightly packed salad greens
  • 12 strawberries, halved
  • 3 oz fresh sheep's milk cheese (Monforte's Fresca), or feta, broken into chunks
  • dressing:
  • 2 tbsp raspberry vinegar or rice vinegar
  • 1 tbsp honey
  • 10 raspberries
  • 1/3 cup extra virgin olive oil or more to taste
  • kosher salt to taste

Method

    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.

Find more of Bonnie's delicious recipes in her cookbooks: