Autumn Chestnut Salad Food

WARM CHESTNUT AND APPLE SALAD

Steps:

• Toss arugula and endive in large bowl. (Can be prepared 6 hours ahead. Cover with damp kitchen towel; chill.)
• Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat. Add apples and shallots; sauté 5 minutes. Add chestnuts; sauté 1 minute. Stir in vinegar, scraping up any browned bits. Remove from heat; stir in walnut oil and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Pour chestnut mixture over arugula mixture; toss. Divide salad among 8 plates.

AUTUMN CHESTNUT SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Toss the bread with the olive oil in a small roasting tin. Season with salt and pepper, spread out over a single layer, then bake for 12-15 mins until the bread is browned and crisp. Tip onto a plate lined with kitchen paper, then leave to cool.
• For the dressing, mix the onion with the vinegar in a small bowl, then leave for 10 mins. Combine the mustard and oil, season with salt and pepper, then whisk until slightly thickened. Stir into the onions, then set aside.
• Tip the lettuce into a large bowl. Add the chestnuts to the bowl with the beetroot. Heat a non-stick pan, add the ham, then fry quickly on each side until crisp. Just before serving, thinly slice the apple, then add to the bowl with the croutons. Add the dressing, then toss everything together until glistening. Pile onto 4 or 6 plates and set 2 pieces of ham on top of each.

ROAST PARSNIP & CHESTNUT SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
• Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.