Apple salad, chicory, walnuts and pecorino
- ⏱ 45 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A crisp salad of apple, chicory, baby gem, caramelized shallots, toasted walnuts and pecorino.
Adapted from The Staff Canteen.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Apple salad, chicor...
0/0
COOK 1COOK 2
1Slice the shallots
2Prepare the leaves
Cut the baby gem and chicory at the base and pull...
Place the leaves in a salad bowl
3Plate and serve
+ 10 more steps in the app
Apple salad, chicor...
0/0
COOK 2COOK 1
1Slice the shallots
Peel the shallots and slice across into 5cm thick rounds
2Prepare the leaves
3Plate and serve
+ 10 more steps in the app
Ingredients
- 6 banana shallots
- olive oil, to taste
- apple juice, to taste
- red wine vinegar, to taste
- salt, to taste
- 1–2 head baby gem
- 1–2 head chicory
- 1 Gala apple
- 1 handful walnut halves
- Pecorino fresco, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Slice the shallots COOK 1
- Peel the shallots and slice across into 5cm thick rounds
2. Prepare the leaves COOK 2
- Cut the baby gem and chicory at the base and pull apart, leaf by leaf
- Place the leaves in a salad bowl
3. Toast the walnuts COOK 2
- In an oven set at 160°C, toast the walnuts until lightly golden, 4–5 minutes
4. Cut the apple COOK 1
- Quarter the apple, cut out the seeds and core
- Cut into around six pieces per quarter
5. Cook the shallots COOK 1
- In a saucepan, cook the shallots slowly with a healthy glug of olive oil and salt, trying to avoid any colour
- When the shallots are about half-way through cooking, firm but not translucent, pour in enough apple juice just to cover them, turn up the heat and cook until syrupy and still slightly wet
6. Finish the dressing COOK 1
- Add a wee drizzle of red wine vinegar, This is the dressing for the salad, it should taste sharp from the apple juice and vinegar
- Allow to cool before using
7. Dress the leaves COOK 2
- Using a spoon, distribute the shallots from the dressing across the leaves
- Season with salt, toss, and adjust the seasoning if needed
- Add the cut apples and toss again
🤝 Cook 1 hands over the dressing.
8. Plate and serve BOTH
- Layer up on a plate
- Grate as much or as little Pecorino fresco as you like, Serve immediately
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