Green apple, fennel and witloof salad
( SERVES 6 )
Photo by Tam West
This nutritious salad is packed with healthy goodness — raw crunchy fennel and apple, sweet sugar snaps and witloof. Witloof is a unique-looking white/yellow torpedo-shaped lettuce, also known as endive, chicory or belgian endive. It has a delicious, slightly bitter, nutty flavour. Look for firm, crisp compact heads with yellow tips.
|2 Tbsp||Olive oil|
|1 cup||Sourdough bread, torn into chunks|
|1||Granny Smith apple, sliced|
|1 stick||Celery, sliced|
|½ cup||Celery leaves, picked from the inside|
|1 cup||Sugar-snap peas|
|1||Fennel bulb, sliced, plus 1 Tbsp fennel tips|
|100 g||Goat's cheese, soft|
|¼ cup||Toasted walnuts, chopped|
Cider vinegar dressing
- Heat olive oil in a fry pan with squashed garlic clove with skin still on, add sourdough and stir until golden brown. Drain on paper towels then season with salt and crushed black pepper.
- Gently toss together witloof, apple, celery and leaves, sugar snaps and fennel. Arrange on a platter then sprinkle over crumbled goat’s cheese, walnuts, sourdough croutons and fennel tips.
- Whisk together the cider vinegar and olive oil, season to taste with a little salt and pour over the cider vinegar dressing.
More Spring salads from Geoff