Page title and description

Romanesco, apple and hazelnut salad
Salads
Romanesco, apple and hazelnut salad
Ingredients
- 1 small Romanesco
- 1 small shallot
- 2 apples, diced
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- olive oil
- 100g mixed salad leaf
- 100g blue cheese, optional
- 60g hazelnuts, toasted and skinned
Method
Prep time:
5 min
PT5M
Cooking time:
15 min
PT15M
-
Step 1
Put a pan of salted water on to boil. Strip away the leaves and main stalk from the Romanesco, cut into small bite sized florets. Boil for 3 minutes until lightly cooked, remove and cool. -
Step 2
Peel and very finely dice the shallot. Make the dressing by whisking together the vinegar and mustard, slowly whisk in 3 tablespoons of olive oil. -
Step 3
Add the diced shallots to the dressing. Mix the salad leaves, apples and Romanesco with the dressing. Arrange artfully on a large plate and scatter over the cheese and hazelnuts