Romanesco, apple & hazelnut salad with blue cheese dressing

Name: Romanesco, apple & hazelnut salad with blue cheese dressing
Ingredients: 80 g hazelnuts; 2 tsp olive oil; 60 g pancetta, cut into cubes; 350 g Romanesco; 2 sharp green apples; A handful of flat-leaf parsley, leaves only; 50 g blue cheese, such as Cropwell Bishop Stilton; 50 g blue cheese, such as Cropwell Bishop Stilton; A little milk; ½ handful of chives, chopped; Juice of ½ lemon

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

Parsley is much underused as a salad leaf. If the leaves are young and tender, it works especially well with beetroot, apple and salty meats, as well as sparingly in a leafy salad. Here, it joins the dots between the ingredients perfectly.

Ingredients

80 g hazelnuts
2 tsp olive oil
60 g

Gluten-free
Autumn
December
November
October

Method

Toast the hazelnuts in a dry frying pan over a medium heat until lightly coloured, then tip into a tea towel and break up a little with a rolling pin.

Add the olive oil to the frying pan and cook the pancetta cubes over a medium heat until lightly crispy. Drain on kitchen paper.

Break the Romanesco into florets and cook in boiling water for 2 minutes, then drain and plunge them