Endive, fennel, celery and blue cheese salad
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- Luke Dale-Roberts
- 6 - 8
- Easy
- Health conscious Heart friendly
- 20 minutes
- 10 minutes
- Howard Booysen Weisser Riesling 2010
Ingredients
- 2 endives, finely sliced
- 1 bulb fennel, shaved
- 2 stalks celery, finely sliced
- 1 handful tatsoi leaves, sliced
- 100 g blue cheese
- For the salted caramel walnuts:
- 150 g walnuts
- 200 g caster sugar
- Sea salt and freshly ground black pepper
- For the cranberry and sesame dressing:
- 2 t soya sauce
- 1/2 t white wine vinegar
- 10 g white miso paste
- 1 free-range egg yolk
- 3 T vegetable oil
- 5 g dried cranberries
- 1/2 t lemon juice
- 1 T sesame seeds, toasted
Cooking Instructions
Toss the salad ingredients with the cranberry and sesame dressing. Scatter with the salted caramel walnuts.
To make the salted caramel walnuts, lightly grease a non-stick baking sheet and scatter with the walnuts. Season to taste.
Place the sugar in a thick-bottomed saucepan and heat until it melts and turns deep golden. Add a pinch of salt, then pour over the walnuts. Leave to set, then chop coarsely.
To make the cranberry and sesame dressing, blend the soya sauce, white wine vinegar, miso paste, egg yolk and oil, loosening the mixture with a little water, if necessary.
Add the cranberries and blend well. Add the lemon juice and blend, then gently fold in the sesame seeds.
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