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Apple and hazelnut salad
Serves: 6
Prep time: 10 mins Total time: 
Recipe photograph by Brett Stevens
Apple and hazelnut salad
Serves: 6
Prep time: 10 mins Total time:
See more recipes
Nutritional information (per serving)
Calories
194Kcal
Fat
18gr
Saturates
2gr
Carbs
7gr
Sugars
7gr
Fibre
3gr
Protein
2gr
Salt
0gr
Andrew Dargue
Chef and owner of vegetarian restaurant Vanilla Black, Andrew's recipes give vegetarian food a fresh and modern flavour, which appeals to vegetarian and non-veggies alike.
Andrew Dargue
Chef and owner of vegetarian restaurant Vanilla Black, Andrew's recipes give vegetarian food a fresh and modern flavour, which appeals to vegetarian and non-veggies alike.
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.
TipUse British eating apples, when in season, and if you have cobnuts in the garden they would make lovely substitutes for the hazelnuts.