Continuing the theme…
…of fruit in salads, I introduce to you the humble British apple. Capable of being stored for many months from the autumn, when it’s in season, it always amazes me when most of the apples I see in supermarkets are imported from South Africa or the Netherlands. What is wrong with our own orchards I wonder? If you’re getting bored with stone fruits (already? I don’t think it’s possible) or just want to add a little crunch and sweetness to your summer salads, apples are perfect. The sweetness and freshness of a good green apple balances out and complements a strong, tangy cheese perfectly; I’m sure this salad would work very well with blue cheese if you like that sort of thing. Otherwise choose a good strong extra mature cheddar to give it some welly, and don’t be sparing.
Radish, avocado and apple salad
Adapted from La Tartine Gourmande
The original included a crumbled hard-boiled egg. Not being a fan of such things, I omitted it, and I think the salad was more than hearty enough without it. Not to mention I didn’t have to turn the stove on to make this meal, which was something of a relief.
200g mixed leaves (I used rocket, spinach and watercress for a nice mix of sweet and spicy)
150g radishes, trimmed and sliced into thin discs or chunks
1 avocado, stoned and cut into 1-inch chunks
100g extra mature cheddar, cut into 1/2-inch cubes
1 green apple, cored and cut into 1-inch chunks
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon wholegrain (gluten-free) mustard
1. In a large bowl put the leaves, radishes, avocado, cheese and apple. In a mug whisk together the olive oil, lemon juice, mustard and salt and pepper. Pour over the salad, toss well to combine and serve immediately.
Serves 2 as a main meal. Serve with a slice of crusty farmhouse bread, or, as we did, just eat it by itself; it should more than fill you up.