A true blue French brasserie classic
This is a salad with gutsy flavours and plenty of crrrrunch. This recipe is a great example of how easy and delicious it is when you throw together ingredients that get along. The balance of flavours and textures is wonderful.
Serves 6
177 calories per serving
2 small sweet apples (such as Pink Lady)
freshly squeezed juice of 1 lemon
3 heads white chicory, washed
80g fresh walnuts, roughly chopped
a few chives, snipped, for garnish
For the Roquefort dressing:
50g Roquefort
1 tbsp half-fat cr�me fra�che
1 tbsp white wine vinegar
Cut the apples into quarters, core them and slice them very finely. Set them aside on a big plate and squeeze the lemon juice over. Coat them evenly to prevent discolouration.
In a small bowl, mash together the dressing ingredients with the back of a spoon. If the mixture is too stiff, loosen it with a little water until you reach a consistency like single cream.
Toss the chicory leaves and apple slices in a big bowl with the dressing until evenly coated.
Pile the dressed leaves and apple slices on to a large plate. Scatter the walnuts and the chopped chives over.
Serve with a chunk of wholegrain bread.
Skinny secret
In France, they throw a lot of Roquefort into this salad rather than using a Roquefort dressing. I tried it both ways during the testing phase of this book and found that I got enough flavour from the Roquefort dressing not to bother with the actual cheese chunks as well, thus saving 130 extra calories per person (for around 30g Roquefort each).
? This recipe is taken from The Skinny French Kitchen by Harry Eastwood (Bantam, �20). Buy a copy for �16 from the Guardian bookshop
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