About this recipe:This is a tasty salad to have in your repertoire for the winter months when salad leaves and tomatoes are not at their best. Bulb fennel has a distinctive, sweet aniseed flavour that works well with bitter chicory and refreshing crisp apple. A creamy blue cheese dressing is the perfect partner.
30 g (1 oz) shelled hazelnuts
1 large bulb of fennel, thinly sliced
1 large head of chicory, cut across into shreds
2 red-skinned dessert apples
100 g (3½ oz) radicchio leaves
2 tbsp snipped fresh chives
Blue cheese dressing
55 g (2 oz) blue cheese, such as Danish Blue, crumbled
2 tbsp tepid water
6 tbsp plain low-fat bio yogurt
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Method Prep:20min › Ready in:20min
To make the dressing, put the blue cheese in a bowl with the water and mash to a smooth paste using the back of a spoon. Stir in the yogurt to make a thick, fairly smooth dressing. Season to taste with pepper. Set aside.
Heat a small non-stick frying pan over a high heat. Add the hazelnuts and toast for about 2 minutes or until they smell nutty, stirring frequently. Immediately tip onto a clean tea-towel and rub to remove the papery outer skins. Coarsely chop the nuts.
Add the fennel and chicory to the dressing and stir to combine. Core the apples and cut into very thin slices, then add to the salad. Toss gently, making sure the apples are coated in dressing. Fold in the hazelnuts.
Arrange the radicchio leaves on 4 plates. Top with the salad and sprinkle with the chives. Serve at once.