The salad is really nice dressed with mayonnaise instead of the vinegar and oil. Add diced celery and you have a Waldorf salad. I like this salad with torn pieces of herring, or with smoked trout through it to make it a bit snazzier. It's a great starter or side salad for meat and fish.
1/2 cup walnuts
1/2 cup pine nuts
1 frisée lettuce
1 endive lettuce
1/2 green butter lettuce
80g baby rocket
2 small Granny Smith apples
squeeze of lemon
8 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
sea salt and freshly ground pepper
Very roughly chop the walnuts. Toast in a dry frying pan on a medium heat for about 3 minutes, until light brown. Repeat with the pine nuts. Cool completely.
Separate the lettuces into leaves, wash and spin-dry (or drain very well). Tear all larger leaves into bite-sized pieces.
Prepare a bowl of cold water and add a squeeze of lemon. Peel and core the apples and place in the acidulated water. Slice apples into julienne strips and return to the water to avoid discolouration.
Make a dressing with the olive oil, balsamic vinegar and seasoning.
In a large bowl, mix the nuts and lettuce leaves. Drain the apple strips well and add to salad mix, along with enough dressing to lightly coat the leaves. Gently toss salad and serve immediately.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury