Spring greens
fennel, apple and walnut salad
Spring greens, fennel, apple and walnut salad
4 celery stalks, peeled
1 fennel bulb, halved and finely sliced on a mandoline
1 cucumber, seeded and sliced
6 yellow cherry tomatoes
6 red cherry tomatoes
2 heritage tomatoes, cut into wedges
4 leaves savoy cabbage
1 zucchini, finely sliced
Hung yoghurt, whipped with olive oil and chili pepper (in a piping bag)
250g pecorino cheese, shavings
Few walnuts, toasted
1 green apple, cored and sliced
Dressing:
30ml olive oil
15ml sherry vinegar
10g chopped parsley
10g chopped chives
5ml lemon juice
8g honey
2g salt
Whisk all the dressing ingredients together. Mix all the salad ingredients together (except the walnuts, yoghurt and pecorino), season with salt and pepper, add enough dressing to evenly coat the ingredients. Arrange the salad in the plate and decorate with dots of the Hung yoghurt, and scatter the walnuts and the pecorino over the salad. Serve immediately.
