A bright bowl of crunchy goodness showcasing the ease of getting ten different vegetables on your plate. Bitter winter leaves shored up by the juicy sweetness of the figs and a crunch from the hazelnuts. Packed with antioxidants, polyphenols and plant vibrancy, you can make ahead, without dressing, and reach for when energy may be flagging. A weekday lunch or works as a lovely side.
Ingredients
1 chicory, sliced
100g lamb’s lettuce
1 romaine lettuce, torn
100g mixed radishes, finely sliced
2 celery stalks, sliced
1 apple, cored and sliced finely
1 lemon, squeezed
1 tbsp parsley, chopped
100g hazelnuts, chopped
2 ripe figs
100g pecorino cheese, sliced with a potato peeler into thin strips
Dressing:
1 tsp Dijon mustard
1 tbsp white wine vinegar
6 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and pepper
Method
In a medium sized salad bowl layer the different leaves, scatter over the celery, radishes and apple.
Squeeze some lemon juice over the apple pieces to prevent browning (add this later if making ahead).
Shave the pecorino over, add the nuts and parsley and finish with the fig quarters.
Add the dressing ingredients into a jam jar, shake well to emulsify.
Drizzle over the salad and eat immediately.
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