Des Cerneaux, or Walnut Salad
Ingredients
Directions
Harvest walnuts when they are soft enough to pierce with a pin.
Remove the outer shell to reveal the kernel.
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.
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