Crisp Leaf Salad With Apple, Blue Cheese And Walnuts

Serves 4.

Ingredients

  • 4 handfuls crisp salad leaves such as cos, little gem or iceberg, torn
  • 2 apples cut into 2cm (¾in) cubes
  • 125g (4oz) blue cheese, crumbled

For the dessing:

  • 2 tbsp red wine vinegar
  • 4tbsp extra virgin olive oil
  • salt and black pepper
  • 60g (2oz) walnut pieces

Instructions

For the dressing, mix together vinegar and oil until blended. Add salt and pepper to taste.

Place the walnut pieces in a dry pan over a medium heat. Toast, shaking the pan occasionally, until browned - 5 minutes. Remove from the pan and leave to cool.

Shake the salad leaves, apple and cucumber in a large bowl . Add dressing and toss to coat. Arrange on a serving dish or plates. Sprinkle with walnuts and cheese.

Serve immediately.

Health Bite

The king of fruit and great detoxifiers, apples are loaded with pectin, a valuable fibre that sweeps toxins out of the boxy. They are also potassium rich and highly alkaline. An apple a day really can help to keep the doctor away.

Taken from The Planet Organic Cookbook by Renée Elliott and Eric Treuillé, £9.99

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