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Apple, Carrot & Goats Cheese Salad

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Apple, Carrot & Goats Cheese Salad

This autumnal salad combines crisp apples and carrots with soft salad leaves, crunchy nuts, seeds & croutons and creamy goat’s cheese. Wrapped up in an orange dressing, the crowning glory of this salad is a spoonful of our Wicked Apple Chutney, which brings all the flavours together and adds a final burst of tangy flavour.

Ingredients
  

Ingredients (serves 2)

    For the Salad

    • 60 g Lambs Lettuce
    • 1 Carrot medium – about 60g
    • 50 g Cucumber about 2 inches
    • 1 Apple eating
    • 1 Spring onion
    • 2 Radishes
    • 1 tbsp Pistachio Nuts roughly chopped
    • 1 tbsp Pumpkin seeds
    • 80 g Goat’s cheese
    • 2 tbsp Wicked Apple Chutney
    • 1 Slice of bread for croutons

    For the Dressing

    • 40 ml Olive oil
    • 20 ml Orange juice
    • ½ tsp Apple cider vinegar
    • 1 tsp Honey
    • 1/4 tsp Salt
    • 1/8 tsp Pepper

    Instructions
     

    Prepare the croutons:

    • Remove the crust from the bread and discard
    • Cube the remaining bread and toss in a little olive oil
    • Bake at 160C/ 310F/ GM 3½ for 20 minutes until golden and crispy (turn them midway to ensure even cooking)
    • Set aside to cool

    Prepare the dressing:

    • Pour all ingredients into a small bowl
    • Whisk until emulsified
    • Taste and adjust seasoning as necessary
    • Slice the cucumber lengthways, remove the seeds and slice into half-moons
    • Finely slice the spring onion
    • Top and tail the radish then slice into thin rounds
    • Use a vegetable peeler to first remove the skin from the carrot then to cut the carrot into ribbons
    • Put the lambs lettuce into a large mixing bowl and scatter in the chopped vegetables
    • Next cut the apple into quarters, remove the core and finely slice. Add to the mixing bowl
    • Pour the dressing over the salad and use your hands to toss everything together. Ensure the apple is thoroughly coated (this helps prevent browning)
    • Divide the salad between 2 plates and top with the croutons, pistachio nuts and pumpkin seeds
    • Slice the goat’s cheese into rounds and lay on top of the salad with a generous spoonful of Wicked Apple Chutney on top. Serve immediately

    Serving Suggestions

    • This robust salad makes a wonderful and satisfying lunch just as it is. Crusty bread is really the only addition that is necessary for those looking for a more filling version.

    Notes

    Expert Tips
    • Try making a larger batch of croutons to have on hand for when a salad craving hits. Store them in an airtight glass jar with a clip-down lid for ultimate freshness for up to 1 month
    • Vary the nuts – almonds, walnuts, hazelnuts and pecan nuts all work superbly with this salad
    • Use a spiraliser to make carrot noodles instead of ribbons
    • A crisp, slightly tart apple, such as a Pink Lady, is a great choice for this recipe, but feel free to add your own favourite variety
    • Prepare the apple as close to serving time as possible. Once cut, oxidation quickly turns apple flesh brown. For this reason, it is very important to coat the apple slices well in the dressing straight away to slow down this process
    • This salad is best eaten fresh. Once dressed, the salad leaves will turn limp if left for any length of time and of course, the apple will brown. Making in advance is, therefore, not recommended

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