Apple, Kohlrabi, Speck and Hazelnut
Make the most of the glorious apples this autumn with this easy, fresh salad packing plenty of crunch!
Serves 4
INGREDIENTS
1 eating apple
1 kohlrabi
1 fennel bulb
8 slices of speck
60g hazelnuts
Assortment of winter leaves, such as puntarelle, castel franco, radicchio, tardivo etc
1 lemon
Olive oil for dressing
Sea salt flakes and freshly cracked black pepper
Preheat the oven to 160°C (normal) | 140°C (fan) | gas mark 3
Chop the hazelnuts and put them into the oven to toast for 8 minutes or until golden brown. Once done, put them to one side and allow to cool.
2. Meanwhile prep and wash the leaves, allowing them to drain in a colander.
3. Now, peel the outer skin of the kohlrabi away. Using your vegetable turner, cut the kohlrabi and then the fennel into lovely thin strips and dunk them into iced water.
4. Finally halve and core the apple. Slice it into thin half-moons using a sharp knife. Ensure all your salad ingredients are well drained before assembly.
5. Place all the vegetable ingredients in a bowl and dress with the lemon juice and olive oil, a good crack of pepper and salt. Tear through the speck and scatter the nuts over the leaves then toss the salad. Gently tumble the salad onto your waiting plates, serve and enjoy.
