Salad with chestnuts, walnuts, and brie is a rich and nutritious dish. In the area where I live (on the border between Abruzzo and Marche), San Martino is a very popular feast, and fairs and chestnut roasts are organized in both the Abruzzo and Marche areas. For the occasion, I wanted to create this tasty salad, which works well as a main dish (for example, for a packed lunch), or as a side dish.
For more recipes, check out the collection: Sweet and Savory Chestnut Recipes
Read the article: Chestnuts – Beneficial Properties
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
Ingredients
- 5.3 oz Mixed Salad
- 2.5 oz Chestnuts
- 0.35 oz Walnut Halves
- 1 oz Brie
- 3 tbsp Corn
- to taste Extra Virgin Olive Oil
- to taste Salt
- 1 sprig Rosemary
- 1 tsp Honey
Preparation
For the salad with chestnuts, walnuts, and brie: score the chestnuts with a knife by making a cut in the middle. Then transfer them onto a baking tray and cook in a preheated oven at 350°F, or over a fire, for about 30 minutes.
Once the chestnuts are cooked, let them cool slightly and then peel them.
In a large bowl, place the salad (washed and dried), chestnuts, walnuts, corn, and brie cut into cubes.
In a small bowl, pour 3 tablespoons of extra virgin olive oil, a teaspoon of honey, and the chopped rosemary sprig. Mix with a spoon to obtain a homogeneous mixture.
Dress the salad with the olive oil and honey emulsion. Salt to taste and mix the salad with a spoon. Serve and enjoy your meal!
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