This nutritious salad is packed with healthy goodness — raw crunchy fennel and apple, sweet sugar snaps and witloof. Witloof is a unique-looking white/yellow torpedo-shaped lettuce, also known as endive, chicory or belgian endive. It has a delicious, slightly bitter, nutty flavour. Look for firm, crisp compact heads with yellow tips.
Witloof salad
| 2 Tbsp | Olive oil |
| 1 clove | Garlic |
| 1 cup | Sourdough bread, torn into chunks |
| 1 | Witloof, sliced (Main) |
| 1 | Granny Smith apple, sliced (Main) |
| 1 stick | Celery, sliced |
| ½ cup | Celery leaves, picked from the inside |
| 1 cup | Sugar-snap peas (Main) |
| 1 | Fennel bulb, sliced, plus 1 Tbsp fennel tips (Main) |
| 100 g | Goat's cheese, soft (Main) |
| ¼ cup | Toasted walnuts, chopped (Main) |
Cider vinegar dressing
| 1 Tbsp | Apple cider vinegar |
| 1 Tbsp | Olive oil |
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Directions
- Heat olive oil in a fry pan with squashed garlic clove with skin still on, add sourdough and stir until golden brown. Drain on paper towels then season with salt and crushed black pepper.
- Gently toss together witloof, apple, celery and leaves, sugar snaps and fennel. Arrange on a platter then sprinkle over crumbled goat's cheese, walnuts, sourdough croutons and fennel tips.
- Whisk together the cider vinegar and olive oil, season to taste with a little salt and pour over the cider vinegar dressing.
