Recipe: Apple and radish salad with walnut oil by Matthew Evans
The heat of radishes goes really well with the sweet tartness of apple. Mix them and you've got a perfect end-of-summer (or autumn) salad. This salad is amazing with cloth-bound cheddar such as the Pyengana Dairy Company products, or other firm, aged cheese.
Handful of mixed salad leaves, well washed and dried
4-5 radishes, washed and cut into eighths (you can finely slice one for garnishing)
2 apples, peeled and cut into bite-size bits
juice of ½ lemon
2 tsp sherry vinegar
1 tbsp walnut oil
1 tsp olive oil
lovage, or young celery leaves, for garnishing
Tear the salad leaves if too big, and discard any long stems. Toss gently with the radishes and apple. Mix the lemon juice and sherry vinegar with the combined oils and season well with salt and pepper to taste. Splash the dressing over the salad and toss to coat, throwing in the lovage or celery leaves at the last minute.
Recipe and images from Summer on Fat Pig Farm by Matthew Evans (Murdoch Books, $49.99).
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