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Ingredients

55g (1/2 cup) walnut halves
65g (1/3 cup) raisins, coarsely chopped
1 egg yolk
2 garlic cloves, crushed
1 1/2 tablespoons Dijon mustard
60ml (1/4 cup) balsamic vinegar
300ml olive oil
400g mixed salad leaves

Method

Step 1 Place the walnuts in a medium frying pan over medium heat and cook, stirring, until lightly toasted. Coarsely chop.
Step 2 Place the raisins in a small heatproof bowl. Cover with boiling water. Set aside to cool. Drain, reserving the liquid.
Step 3 Whisk together the egg yolk, garlic and mustard in a large bowl. Whisk in the vinegar. Gradually add the oil in a thin, steady stream, whisking constantly, until the mixture is thick and creamy. Taste and season with salt and pepper.
Step 4 Add the raisins and half the walnuts to the dressing and whisk to combine. Gradually add the reserved liquid, whisking, until the dressing has the consistency of thick pouring cream.
Step 5 Place the salad leaves in a large serving bowl. Drizzle over the dressing mixture. Sprinkle with remaining walnuts to serve.

Green salad with walnut and raisin dressing

How to make Green salad with walnut and raisin dressing

Ingredients

Method