These chic little bites make perfect finger food as Mother Nature has provided her own edible crockery. The key to the success of this tabouleh is to chop everything very finely so the flavours really intermingle.
Toast the walnuts in a dry frying pan until fragrant, about 3 minutes. Transfer to a mortar, add
Whisk together the dressing ingredients.
Combine the parsley, mint, onion, dried fruit and walnuts in a salad bowl. Core and dice the apple very small and add to the bowl. Add the dressing a tablespoonful at a time, tossing between each addition. Stop when everything is coated – you might not need it all. Taste for seasoning and add more salt and pepper if necessary.
Arrange the witlof leaves on a platter and serve with
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