About this recipe:A crunchy salad of fruit, vegetables and nuts in a creamy yogurt-based dressing, this is attractively presented on chicory leaves, the bitterness of the chicory providing a good contrast to the sweet fruit. Enjoy it for lunch with crusty bread, or serve it as a side dish to a main meal for 6–8, to accompany smoked chicken or other poultry.
55 g (2 oz) hazelnuts, chopped
2 green-skinned dessert apples, cored and roughly chopped
170 g (6 oz) fresh dates, stoned and roughly chopped
1 small red pepper, seeded and chopped
2 celery sticks, sliced
115 g (4 oz) seedless green grapes, halved if large
2 heads red or white chicory
2 tbsp chopped parsley (optional)
150 g (5½ oz) plain low-fat yogurt
4 tbsp mayonnaise
1 tbsp lemon juice
1 tsp caster sugar
salt and pepper
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Method Prep:15min › Ready in:15min
Put the hazelnuts into a small dry frying pan and toast over a moderate heat, stirring, until you can smell the nutty fragrance. Tip the nuts into a bowl and set aside.
To make the dressing, put the yogurt, mayonnaise, lemon juice and sugar into a large bowl with salt and pepper to taste and mix well.
Add the apples to the bowl and stir until the pieces are well coated with the dressing. Add the dates, red pepper, celery and grapes and stir to mix.
Separate the heads of chicory into leaves, trimming off the hard bases. Slice the bottom half of the leaves and add to the salad. Pile the salad on a large plate or in a shallow serving dish and arrange the tops of the chicory leaves round the edge. Sprinkle over the toasted nuts and parsley, if using.
Used different ingredients.
The only thing in this recipe I changed was the chicory, which I strongly dislike. Instead I prepared the salad then washed and shredded some cold, crispy iceberg lettuce. I arranged the salad in the middle of the bowl with the shredded iceberg around the edges . - 25 Apr 2010