Zucchini, Fennel, Apple, Hazelnut and Asparagus Salad with Lots of Greens and Apple-Balsamic Dressing
Makes 4 servings
This is one of those salads that are great all tumbled together, packed with lots of different leaves and fresh crunchy vegetables. It makes the perfect summer lunch salad with a crispy baguette.
Ingredients
4 medium zucchini
3 heads fennel
24 asparagus spears, trimmed and blanched, then refreshed in iced water
2 handfuls of toasted hazelnuts, skins removed
2 large handfuls of assorted greens (watercress, arugula, endive, romaine, etc.)
4 apples (I like to use 2 Granny Smiths and 2 Red Delicious)
Handful of sprouts for garnish
For the Apple-Balsamic Dressing:
1 cup apple juice
6 tablespoons balsamic vinegar
Salt and freshly ground black pepper
½ cup extra-virgin olive oil
Instructions
First make the apple-balsamic dressing. Place the apple juice and balsamic vinegar in a small pan and cook to reduce to about one-quarter of its volume. Season with salt and pepper, then leave to cool. Mix in the olive oil.
Using a potato peeler, peel ribbons from the zucchini, discarding the soft seedy part in the center. Thinly slice the fennel into "rings" (a mandolin grater is ideal for this). Cut the asparagus spears at an angle into short lengths. Cut the hazelnuts in half or roughly chop them.
Divide half the greens between four plates and place the remainder in a large bowl. Quarter the apples and remove the core (you can also peel them if you want), then thinly slice them and add to the bowl with all the remaining ingredients, including two-thirds of the dressing. Toss well together and divide between the plates. Drizzle remaining dressing over and serve immediately.
Makes 4 servings
This is one of those salads that are great all tumbled together, packed with lots of different leaves and fresh crunchy vegetables. It makes the perfect summer lunch salad with a crispy baguette.
Ingredients
4 medium zucchini
3 heads fennel
24 asparagus spears, trimmed and blanched, then refreshed in iced water
2 handfuls of toasted hazelnuts, skins removed
2 large handfuls of assorted greens (watercress, arugula, endive, romaine, etc.)
4 apples (I like to use 2 Granny Smiths and 2 Red Delicious)
Handful of sprouts for garnish
For the Apple-Balsamic Dressing:
1 cup apple juice
6 tablespoons balsamic vinegar
Salt and freshly ground black pepper
½ cup extra-virgin olive oil
Instructions
First make the apple-balsamic dressing. Place the apple juice and balsamic vinegar in a small pan and cook to reduce to about one-quarter of its volume. Season with salt and pepper, then leave to cool. Mix in the olive oil.
Using a potato peeler, peel ribbons from the zucchini, discarding the soft seedy part in the center. Thinly slice the fennel into "rings" (a mandolin grater is ideal for this). Cut the asparagus spears at an angle into short lengths. Cut the hazelnuts in half or roughly chop them.
Divide half the greens between four plates and place the remainder in a large bowl. Quarter the apples and remove the core (you can also peel them if you want), then thinly slice them and add to the bowl with all the remaining ingredients, including two-thirds of the dressing. Toss well together and divide between the plates. Drizzle remaining dressing over and serve immediately.
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