This recipe is delicious. To do it justice you will need to buy some walnut vinegar and some cold pressed walnut oil. I stole the recipe from page 225 of l”Alimentation Crue (400 recettes) inspired by the Seignalet diet published in 2009 and written by a French doctor and French chef.who obviously knew that walnuts go fantastically well with raw veal. I have added my own, or rather Niki Segnit’s touch by adding celery which goes really well with walnuts and it gives the tartare some body and crunch. Here is what Nikki says: “…Celery and walnuts share distinctive aroma compounds called pthalides…..the flavour overlap ensures that they combine beautifully….” (The Flavour Thesaurus, p.235)
Chicken and celery is another classic combination.
One slight drawback: I try to follow food combining principles. One of them is not to mix 2 different kinds of concentrated protein at the same meal. So this recipe fails on that account because we are mixing nuts with meat. I think we can break a rule now and again and at least there is no concentrated carbohydrate in the recipe so it’s a “protein meal”. I personally had no problems digesting this.
