- Add the walnuts to a small dry pan and place over a medium heat. Toast for a few minutes, using a wooden spoon to move the nuts around the pan to ensure they don’t burn. When they start to smell fragrant and turn golden at the edges, tip them out into a bowl to cool.
- Wash and dry the lettuce and tear up any larger pieces. Add to a large serving bowl.
- When ready to serve, shave the parmesan over the salad leaves using a vegetable peeler and crumble over the walnuts. Drizzle over a few tablespoons of Bay’s Kitchen Classic French Dressing and toss everything to combine. Drizzle over a little more of the dressing to finish and serve with extra dressing on the side.