Name: Des Cerneaux, or Walnut Salad
Ingredients: fresh walnuts; French dressing or English dressing

Des Cerneaux, or Walnut Salad

Ingredients

fresh walnuts
French dressing or English dressing

Directions

Prepare

Harvest walnuts when a pin can easily pierce them.
Remove the outer shell to reveal the kernel.

Assemble and serve

Place the walnuts in a salad bowl.
Add your choice of French or English dressing.
Toss gently before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Walnuts: Provide the crunchy, rich, slightly bitter nut texture that forms the body of the salad.
French or english dressing: Adds moisture, sweetness and acidity that coat the walnuts and season the salad.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.