Parmesan salad

Michael Caines
“Quick and simple – it is healthy, colourful and tasty – combining raw vegetable and cheese” – Bryn Williams

parmesan salad


  • 100g walnuts
  • 1 lemon, juiced
  • 100ml walnut oil
  • 1 red onion
  • 2 courgettes
  • 2 yellow courgettes
  • 4 baby gem lettuces
  • 100g Parmesan
  • Salt
  • Pepper


  1. Preheat the oven to 160°C/gas mark 3.
  2. To begin, place the walnuts on a baking tray and bake for 6 minutes, until nicely toasted. Place the walnuts in a bowl, season with salt and pepper, and add the lemon juice and the walnut oil to create a dressing. Set aside.
  3. Cut the onion in quarters, then cut into fine slices. Slice the courgettes into ribbons using a mandoline or vegetable peeler and place on a tray. Season with some of the walnut dressing.
  4. Wash the baby gems, then pull the leaves away from the cores. Place them in large bowl and season with some more of the dressing.
  5. To assemble the salad, place three of the largest lettuce leaves in the centre of each plate in a triangular shape. Scatter one third of the sliced courgettes, onions and walnuts on the lettuce, then grate over a little fresh Parmesan.
  6. Repeat this process twice more to create three layers in total. Finish with the rest of the dressing and a little more grated Parmesan.


Recipe by Bryn Williams, courtesy of

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