Apple and hazelnut salad
Serves 6 | prep 10 mins | total time
Apple and hazelnut salad
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Serves 6 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
194Kcal
Fat
18gr
Saturates
2gr
Carbs
7gr
Sugars
7gr
Fibre
3gr
Protein
2gr
Salt
0gr
Ingredients
- 100ml extra-virgin olive oil
- 3 tbsp cider vinegar
- a large pinch of caster sugar
- 50g blanched hazelnuts
- 270g mixed salad leaves
- 2 red-skinned eating apples, cored and thinly sliced
Step by step
Get ahead
Make the dressing and toast the nuts a few hours ahead.
Whisk together the olive oil and vinegar with the caster sugar and season with salt and freshly ground black pepper.
Toast the hazelnuts in a nonstick frying pan over a medium-high heat for 7-8 minutes, shaking the pan to toast them evenly. Let them cool slightly and then roughly chop.
To serve, tip the salad leaves and the apple slices into a bowl. Pour over the dressing and toss together then scatter with the hazelnuts.
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Tip
Use British eating apples, when in season, and if you have cobnuts in the garden they would make lovely substitutes for the hazelnuts.
