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Chicory, apple and fennel salad
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1 tsp coriander seeds
½ garlic clove, crushed
½ tsp Dijon mustard
2½ tbsp lemon juice
4 tbsp cold-pressed rapeseed oil
2 small, red-skinned apples, such as gala or red delicious
1 large fennel bulb, trimmed, fronds reserved
4 red chicory bulbs, bases trimmed and leaves separated
1. Toast the coriander seeds in a dry frying pan set over a medium heat for 1-2 minutes until fragrant and lightly browned. Crush in a pestle and mortar or with the base of a sturdy jar. Put in a small bowl with the garlic, mustard, lemon juice and oil. Whisk together with 1 tbsp water and season.
2. Use a mandoline or sharp knife to slice the apples, radishes and fennel very finely, chopping the fennel fronds and discarding any tough stalks. Toss everything with the dressing and the chicory, then serve.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.