We’ve been lucky to enjoy such a temperate Autumn so far. Work has finally quietened down a little so I’ve had the opportunity to enjoy some lovely long weekends getting out and about as much as possible enjoying the bright blustery days and Autumn colours before the beckoning winter inevitably starts to draw in.
I haven’t really started craving the soups and stews usual for this time of year, and as its still so mild I’ve been trying out a few new salads with some of the lovely seasonal produce around.
Apples have had an excellent year as anyone with a tree in their garden can testify and I’m lucky enough to have several varieties to choose from in Mr & Mrs B’s garden. The traditional English Russet is definitely my favourite and its slightly dry and nutty flavour works really well in this salad with the salty blue cheese dressing. Enjoy!
Russet apple & walnut salad with blue cheese dressing
For the blue cheese dressing:
1 tbsp crumbled blue cheese
4 tbsp natural yoghurt
1 tbsp water
Squeeze of lemon to taste
For the salad:
2 Russet apples, sliced and tossed in a little lemon juice
4 radish, sliced
2 spring onions, sliced
Handful of shelled walnut pieces
Mixed leaves, I used wild rocket and torn Cos lettuce leaves
To make the dressing combine the first three ingredients and blend to a smooth sauce either in a food processor or in a small bowl using a blender. If doing this by hand combine the cheese with a little of the yoghurt in a bowl and use a whisk or fork to blend to a smooth paste. Add the rest of the yoghurt and water and mix, add a little more water if the dressing is too thick. Finally add a little lemon juice to taste.
Arrange the salad leaves on individual plates before scattering the sliced apple and other ingredients on top and drizzling the dressing around.