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Fennel and Apple Winter Salad with Grana Padano and Prosciutto Di San Daniele ( Gluten Free )

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This Fennel and Apple Winter Salad with a delicately spiced curry dressing makes the perfect lighter dinner during the indulgent festive season!

Prep Time: 15 mins | Total Time: 15 mins



Ingredients

Salad:

  • 1 red/pink apple such as Jazz or Pink Lady
  • 1 green apple such as Granny Smith
  • 1 tsp lemon juice
  • 1 large head of fennel
  • 160 g baby salad leaves (I used a mix of baby kale, mizuna, rocket, spinach and baby chard)
  • 1 stick celery sliced
  • 3 radishes thinly sliced
  • 20 walnuts
  • 9-12 slices Prosciutto di San Daniele
  • 75 g Grana Padano cheese shaved (using a vegetable peeler)

Dressing:

  • 3½ tbsp Greek yoghurt
  • 2 tbsp mayonnaise
  • 2 tbsp finely chopped fresh coriander
  • Juice of 1 small lime
  • 1 tsp curry powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 small garlic clove peeled and crushed
  • 2 tsp honey

Instructions

  1. First make the curry dressing by mixing all of the dressing ingredients together in a small bowl. Cover and refrigerate until needed.
  2. Now make the salad. Slice the red and green apples into thin slices. Place in a bowl with the lemon juice. Toss together to coat the apple slices (this will prevent the apple slices from turning brown).
  3. Take the fennel and slice off the green fronds.Cut a slice off the base. Slice the fennel in half length-ways, then cut out the core at the base of the fennel (this part is a little tough). Cut each of the two fennel halves into thin slices.
  4. Now it’s time to assemble. Divide the salad leaves between 3 or 4 bowls. Top with the fennel slices, followed by the celery and sliced apple.
  5. Toss everything together then arrange the radish slices and walnuts on top.
  6. Gently fold the Prosciutto di San Daniele slices and arrange on top of each bowl, then sprinkle with shaved Grana Padano.
  7. Drizzle on a little of the salad dressing and serve immediately.

Nutritional Information


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