Ingredients
For the salad:
- 3-4 celery stalks, trimmed and thinly sliced
- 2 endives, finely sliced
- 1 small fennel bulb, quartered, cored and very thinly sliced
- 2 tart apples (e.g. Granny Smith), thinly sliced
- 1 small bunch fresh flat-leaf parsley, chopped
- 75 g crumbled blue cheese (e.g. Roquefort)
- 50 g hazelnuts, toasted, skinned and coarsely chopped
For the dressing:
- 2 teaspoons grainy Dijon mustard
- 2 tablespoons cider vinegar
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- sea salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, combine the dressing ingredients (Dijon, vinegar, oil, lemon juice, salt, pepper) until well combined.
- In a large serving bowl, add the celery, endive, fennel, and apple. Pour over the dressing and toss until well coated. Just before serving, add the parsley, hazelnuts and the cheese, and toss to combine; season to taste with more salt and pepper.
- Serve immediately and enjoy!
Nutrition
Notes
- I prefer my salad lightly coated in dressing, if you prefer more dressing on your salad, then feel free to increase the dressing ingredient amounts by 50% (3 tsp Dijon, 3 tbsp cider vinegar, 6 tbsp oil, 1,5 tbsp lemon juice). This is also helpful if you are using a large-sized fennel, endive and apples.
- Leftovers can be stored overnight in an airtight container in the fridge and easily refreshed by adding a drizzle of freshly squeezed lemon juice.
- To save time, I like to buy hazelnuts that are already roasted and peeled.
- Hazelnuts can be replaced with toasted walnuts if preferred.
- For preparing the fennel, I either shave it using a mandoline (and handguard!) or quarter it, core it and use a really sharp knife to slice it into really thin pieces.