Warm Chestnut Salad

by Betty Bee


This is my salad of warm chestnuts and shallots. It is especially good with some blue cheese…any type you like.

250g lamb’s lettuce
600g (1 large tin) whole, prepared chestnuts, drained
6 large shallots, peeled and quartered
2 teaspoons sugar
100 ml white wine vinegar
salt, pepper

Place the lamb’s lettuce in a large bowl.

Heat the olive oil in a frying pan over a gentle heat. Add the shallots and cook for ten minutes. After ten minutes add the sugar to the pan and stir well to combine. Add the vinegar and leave it to cook for for a further two minutes.


Add the chestnuts to the pan, cover and cook for a further five minutes. Take the pan off the heat. Leave to cool slightly, season and then add to the large bowl with the lamb’s leaf lettuce. Mix gently and serve.