< Back to Main Blog Posted: Oct 2024

Shaved fennel, chicory and apple salad recipe

You know your onions. And your spuds. You might even be familiar with the occasional artichoke. But what do you do with fennel and chicory? We’ve got a great salad recipe that is the perfect way for you to get acquainted. We’ve been serving it up with our new Ham Hock, Broccoli & Cheddar Frittata, a new take on the classic crustless quiche (just don’t call it that in Italy!). A winner for a midweek dinner, we reckon.

Ingredients: serves 4

• 150g day old sour dough bread, torn into roughly 1.5cm cubes

• 12 tbsp extra virgin olive oil

• Sea salt & freshly ground black pepper

• 125g-ish of chicory leaves, washed and trimmed

• 1 fennel bulb, very thinly sliced

• 1 Granny Smith apple, very thinly sliced

• Juice of a lemon

• Small handful flat-leaf parsley, finely chopped

• 1 tsp wholegrain mustard

• 2 tbsp white wine vinegar

Method:

• Preheat the oven to 200C (fan)

• Put your croutons into a baking tray and drizzle with 3tbsp olive oil, a pinch of salt and pepper. Toss to thoroughly coat the bread in oil. Pop in the oven for about 20 minutes, until crunchy and golden.

• In a mixing bowl, put your chicory salad leaves, the shaved fennel and apple. Squeeze over the juice of half a lemon to stop the apple and fennel going brown. Add the parsley.

• To make the dressing, stir together the mustard, juice of half a lemon, white wine vinegar and olive oil. Taste and season with a little salt and pepper if needed.

• Remove the croutons from the oven and allow to cool.

• Coat the salad with a couple of tablespoons of the dressing and serve. Add the croutons to the plates, then add more of the dressing so they absorb some of it.

Ham Hock, Broccoli & Cheddar Frittata

< Back to Main Blog Posted: Oct 2024