CHESTNUT SALAD

Chestnut salad is a simple and delicious side dish, perfect for bringing to the table the most typical flavors and aromas of the autumn season. An unusual idea to consume these precious fruits, to accompany any main course during a family lunch or a dinner with friends. The Belgian endive, crunchy and slightly bitter, is combined with the sweetness of the chestnuts and the flavor of the feta, the typical Greek cheese; toasted croutons and walnut kernels will give a pleasant crunchy note. This salad lends itself to being enjoyed with main courses based on fish or meat and, served in small glass glasses, it becomes an exceptional finger food for parties and buffets.

Simple and quick, you can customize it as you prefer: you can replace the Greek feta with gorgonzola, for a richer and more full-bodied result; with first salt cheese or tufted ricotta, for a more delicate and fresh scent. Instead of the Belgian endive, add some lettuce; you can also complete it with some thinly sliced ​​green apple slices and a thin layer of wildflower honey, thus obtaining a salad with a sweet and sour flavour.

INGREDIENTS:

150 g. Boiled chestnuts.
80 g. Belgian endive.
100 g. Greek feta cheese.
40 g. Whole grain bread.
30 g. Nuts.
30 g. Green and black olives.
Extra virgin olive oil to taste.
Salt to taste.
Black pepper to taste.

PREPARATION:

Cut wholemeal bread into cubes ①. Grease a non-stick pan and toast the cubes of wholemeal bread until lightly browned. Keep aside ②. In the same pan, toast the already boiled chestnuts with a drizzle of oil for about 5 minutes ③.

Cut the Greek feta into cubes ④. Combine the endive leaves and the toasted chestnuts in a salad bowl ⑤. Add the chopped walnuts ⑥.

Add the diced Greek feta ⑦. Complete with the mix of green and black olives ⑧. Drizzle with a drizzle of oil and season with salt and pepper. Complete with croutons ⑨.

Mix and perfume with some rosemary needles. Serve your chestnut salad ⑩.

STORAGE

The unseasoned chestnut salad can be kept in an airtight container in the refrigerator for a maximum of 1 day; once seasoned, it is advisable to consume it immediately to prevent the Belgian endive leaves from losing their consistency.