Incredibly doable and impressive for the flavours
My love of all things stoopped in butter and deep fried has been more than evident from my last few posts. Time to ring the changes and opt for a salad this time. I devised this recipe a year or so ago when I wanted a salad that wasn't just green leaf, to go with a steak. The purpose was to negate the need for chips as well as this is quite a chunky salad, but as you can imagine they snuck in somehow....
Painfully simple to fling together, this is ready in 10 minutes. The bitter and almost sharp tang of the chicory and raw fennel is offset beautifully but the earthy sweetness of the beetroot and woody textures of the hazelnuts. The horseradish sounds odd, but believe me, it adds a fresh punchiness as a dressing here.Serve with a steak or roast chicken . Do add chips at your discretion.
1 bag watercress
1 fennel bulb with tufts removed
3 small or medium beetroot (if you can get multi coloured ones that is great)
50g toasted hazelnuts
4 tbsp natural yogurt
2 tsp horseradish sauce
salt and pepper
1. Remove the outer leaves from the chicory and discard.
2. Slice the fennel really thinly (use a very sharp knife or a mandolin if you are lucky enough to own one). Slice along the wide side of the fennel, as you can see in the picture. You don't want any of the tufts or stick bits in there.
3. Slice the beetroot into rounds.
4. Roughly chop the toasted hazelnuts (if they aren't already toasted, to do so, put them in a dry frying pan on a medium heat until they go a dark brown. Watch out for burning!
5. In a small bowl mix together the yogurt and horseradish and season with a pinch of salt and pepper.
6. On a large plate or bowl begin to arrange the ingredients. Start with a bed of watercress, then chicory, fennel, beetroot and hazelnuts. Drizzle over the horseradish and yogurt dressing.