Ingredients

• 500g kipfler potatoes
• 1 bunch asparagus, trimmed, cut diagonally into 5cm pieces
• 2 tbs coarsely chopped walnuts
• 6 pancetta slices
• 2 green witlof, trimmed, leaves separated
• 2 red witlof, trimmed, leaves separated

• Walnut dressing

• 1 egg yolk
• 1 garlic clove, crushed
• 2 tsp Dijon mustard
• 2 tsp white wine vinegar
• 1/2 cup (125ml) walnut oil

Description

Potato And Witlof Salad With Walnut Dressing Recipe - Place Potatoes In A Saucepan And Cover With Plenty Of Cold Water. Place Over High Heat And Bring To The Boil. Cook, Covered, For 10 Minutes Or Until Tender. Refresh Under Cold...

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