Meatless Monday: Summer Crunch Salad with Fennel

Oh Jamie. He is the king of salads. Nothing better than a light, refreshing salad with some crunch on a hot summers’ eve! I like to add some extra greens to this salad, a handful of mache gives it a nice nutty flavor.


1 lemon, juice of
extra virgin olive oil
2 small red apples
2 bulbs fennel, thinly sliced, leafy tops reserved
2 handfuls walnut halves
200 g Gorgonzola cheese
3 large handfuls fresh peas

Squeeze the lemon through your fingers into a mixing bowl, catching the pips as they come out. Add three times as much olive oil to the lemon juice and season well with sea salt and freshly ground black pepper. Whisk well.

Core and thinly slice each apple. Toss with the fennel and walnuts in the dressing and divide between smaller bowls. Crumble the Gorgonzola over the top of each, then scatter with the fresh peas and the leafy fennel tops to serve.


Comments are closed.