Fennel and Apple with Blue Cheese Salad Dressing Recipe
This is a perfect dish for those winter days when you cannot go outside and the best form of entertainment lies in the kitchen. Apples are available all through the year and combined with Fennel, they give us a salad that is truly lovable. Bring out your utensils and start cooking. Let the sweet of fennel play with the bitter freshness of Apples and count yourself as one of the lucky few who dare to experiment with flavors and so are rewarded handsomely. Follow our step by step guide for a ravishing and refreshing recipe, high on the nutritious content and kind to the taste buds.
Serving size: 4 person
Preparation time: 20 minutes
Utensils needed: mixing bowl, frying pan, salad plates
Ingredients:
– 30 g shelled hazelnuts
– 1 large bulb of fennel, thinly sliced
– 1 large head of chicory,shredded
– 2 red-skinned dessert apples
-100 g radicchio leaves
– 2 tbsp snipped fresh chives
Blue cheese dressing
– 55 g blue cheese, such as Danish Blue, crumbled
– 2 tbsp tepid water
– 6 tbsp plain low-fat bio yogurt
– pepper to taste. Freshly ground will be best
Instructions
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1
Make the dressing first. Combine the cheese and the water in a bowl and mash the cheese in with the back of a spoon to form a paste like solution. Add the yogurt and stir well to make a perfect dressing. Season with freshly ground pepper. Store for later use.
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2
On a non stick fry pan, toast the hazel nuts for around two minutes or until they start giving off the nutty smell. Remove from the pan and peel off their skin by rubbing with a clean towel or tissue. Roughly chop them now.
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3
Core the apple. Do not peel it if you want the red color to show. Slice it into small pieces. Add the fennel, apple and chicory to the dressing and stir well to get everything mixed up. Drizzle the chopped hazelnuts over the salad.
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4
On four different salad platters, arrange the radicchio leaves. Scoop up the salad onto them, one by one. Sprinkle chives over it and serve immediately.
