Apple, fennel, speck and hazelnut salad

Apple, fennel, speck and hazelnut salad

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

This is a crisp, crunchy salad – perfect for late summer or early autumn. The combination of sweet apple, peppery kohlrabi, crunchy fennel and slightly smoky speck is truly delicious. Hazelnuts are a lovely addition, or you could use cobnuts instead when they come into season.

Ingredients

Quantity Ingredient
60g hazelnuts
2 cox’s or russet apples
1/2 lemon, juiced
1 fennel bulb
1 kohlrabi bulb
6 large radicchio leaves
sea salt
freshly ground black pepper
20ml olive oil
8 very thin slices speck or parma ham
1 tablespoon very finely chopped parsley

Dressing

Quantity Ingredient
1 egg yolk
1 teaspoon dijon mustard
1 teaspoon honey
1 tablespoon cider vinegar
80ml mild-tasting extra virgin olive oil
2 teaspoons creme fraiche

Method

  1. Preheat the oven to 180°C. For the dressing, put the egg yolk in a bowl and add the mustard, honey, cider vinegar and some salt and pepper. Whisk to combine, then very slowly pour in the extra virgin olive oil, whisking as you do so, until it is all added and the dressing is combined. Stir in the crème fraîche and set aside.
  2. Scatter the hazelnuts on a roasting tray and lightly toast them in the oven for about 4 minutes. Remove and allow to cool slightly, then rub in a cloth to remove the skins and chop roughly.
  3. For the salad, core the apples and slice into fine discs leaving the skin on. Toss with half of the lemon juice to prevent browning. Remove the tougher outer layer from the fennel and slice into rounds. Peel the kohlrabi and cut into fine discs. Sprinkle the rest of the lemon juice over the fennel and kohlrabi. Wash the radicchio leaves, pat dry and cut into ribbons.
  4. To assemble, put the fennel, kohlrabi, radicchio and apple slices in a bowl. Season with a little salt and pepper and drizzle over the olive oil. Toss together lightly with your fingertips.
  5. Divide the salad among serving plates. Arrange the speck or Parma ham slices on top, drizzle over the dressing and finish with the chopped nuts and parsley. Serve at once.
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