Back for more summer entertaining ideas

Apple, fennel, watercress & radish salad

Apple and fennel is a simple but great base for a side salad to accompany smoked pork. Best enjoyed alongside a refreshing whisky Highball.

Apple, Fennel, Watercress & Radish Salad

INGREDIENTS

Serves 3-4

  • 2 bulbs of fennel, tops removed, fronds reserved
  • 1 and ¾ oz of watercress
  • 2 Cox or Braeburn apples, cored
  • 1 and ¾ oz of radishes, quartered
  • 6 mint leaves, torn
  • 10 parsley leaves
  • 1 tbsp of chervil leaves
  • Mead salad dressing (see below)
  • Salt, to taste
  • 2 bulbs of fennel, tops removed, fronds reserved
  • 50g of watercress
  • 2 Cox or Braeburn apples, cored
  • 50g of radishes, quartered
  • 6 mint leaves, torn
  • 10 parsley leaves
  • 1 tbsp of chervil leaves
  • Mead salad dressing (see below)
  • Salt, to taste

METHOD

Fill a small bowl with ice and water.

Wash the fennel, watercress, apples and radishes. Shave the fennel into the ice water, using a mandoline. Slice the apples in 2mm (1/16 inch), then cut into batons. Drop the apples into the iced water, along with the radishes for 10 seconds.

Drain the apple, fennel and radishes and put them into a serving bowl with the fennel fronds. Add the herbs and watercress and toss together. Season with salt and dress lightly with the salad dressing. Serve immediately.

Mead Salad Dressing

This simple salad dressing add complexity to clean, fresh salads.

INGREDIENTS

Makes 150ml or 5 fl oz

  • 3 and ½ fl oz of extra virgin olive oil
  • 1 and ⅓ tbsp of cider vinegar
  • Juice of 1 lemon
  • 1 tbsp of medium-sweet mead
  • Maldon sea salt
  • Fresh ground black pepper
  • 100ml of extra virgin olive oil
  • 20ml of cider vinegar
  • Juice of 1 lemon
  • 15ml of medium-sweet mead
  • Maldon sea salt
  • Fresh ground black pepper

Put all ingredients into a bowl and whisk together until fully emulsified, seasoning to taste.