This lovely salad is a fine way to use leftover roast chicken.
Serve the meat cold or warm it up - either way it's
35 gm (1/3 cup) walnuts 5cornichons, thinly sliced1head radicchio, leaves separated and torn ¼ Spanish onion, thinly sliced¼ peeled celeriac (about 250gm), cut into matchsticks ½roast chicken, meat removed from the bone and cut into bite-sized piecesPink grapefruit dressingJuice of ½ pink grapefruitJuice ½ lemon 2 tbsp extra-virgin olive oil
Preheat oven to 180C. Roast walnuts on a baking tray until golden (10-12 minutes). Cool, then coarsely chop.
Meanwhile, for dressing, whisk ingredients in a bowl to combine and season to taste.
Combine remaining ingredients and walnuts in a large bowl, drizzle with dressing, toss lightly to combine, season to taste and serve.