Des Ceeneaux, or Walnut Salad
Ingredients
Directions
Harvest walnuts when a pin can easily pierce them.
Remove the outer shell and pare them down to the kernels.
Toss the walnuts gently with salad dressing just before serving.
Transfer the dressed walnuts to a salad bowl for the table.
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.
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