Name: Courgette, Fennel, Apple, Hazelnut and Asparagus Salad
Ingredients: 24 asparagus spears, trimmed and blanched, then refreshed in iced water; 2 large handfuls of assorted greens (watercress, rocket, chicory, Cos etc.); 6 tablespoons balsamic vinegar; 4 apples (I like to use 2 Granny Smiths and 2 Red Delicious); 2 handfuls of toasted hazelnuts, skins removed; handful of sprouts for garnish; salt and freshly ground black pepper; 3 heads of fennel; 4 medium courgettes; 125 ml extra-virgin olive oil; 250 ml apple juice

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

This is one of those salads that are great all tumbled together, packed with lots of different leaves and fresh crunchy vegetables. It makes the perfect summer lunch salad with a crisp baguette.

Ingredients

4 medium courgettes
3 heads of fennel
24 asparagus spears, trimmed and blanched, th

Lunch
Summer
Gluten-free
Vegan

Method

First make the apple balsamic dressing, place the apple juice and balsamic vinegar in a small pan and cook to reduce to about one-quarter of its volume. Season with salt and pepper, then leave to cool. Mix in the olive oil.

Using a potato peeler, peel ribbons from the courgettes, discarding the soft seedy part in the centre. Thinly slice the fennel into ‘rings’ (a mandolin grater is ide

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Courgette, Fennel, Apple, Hazelnut and Asparagus Salad

With Lots of Greens, Apple Balsamic Dressing

Ingredients

Method

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