Fennel & apple salad with Caesar dressing

Name: Fennel & apple salad with Caesar dressing
Prep time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 8 anchovy fillets in oil, drained and snipped; 1 Waitrose British Blacktail medium Egg; 1½ tsp Dijon mustard; ½ lemon, juice; 1 small clove garlic, crushed; 125 ml olive oil; 20 g Parmigiano Reggiano, finely grated

This makes a wonderful salad for 3-4 or a side with roast chicken for 4-6. Toss everything well in the dressing before serving – the bread should be just starting to soak it in for maximum flavour.åç

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Serves3 as a meal or 6 as a side
CourseSide
Prepare30 mins
Cook-
Total time30 mins

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For the dressing

8 anchovy fillets in oil, drained and snipped
1 Waitrose British Blacktail medium Egg
1½ tsp Dijon mustard
½ lemon, juice
1 small clove garlic, crushed
125ml olive oil
20g Parmigiano Reggiano, finely grated

For the salad

3 tbsp olive oil
200g stonebaked grand rustique bread, cut into rough 2cm chunks
2 fennel bulbs, large outer leaves removed, any fronds reserved
2 Granny Smith apples, cored
20g pack chives, cut into thirds
50g walnuts, toasted and roughly chopped (see tip)
30g Parmigiano Reggiano, shaved using a peeler

To make the dressing, put the anchovies, egg yolk, mustard, lemon juice and garlic into a medium mixing bowl with a large pinch of salt, then beat with an electric whisk for about 1 minute until well combined.
With the whisk still running, slowly pour in the oil in a thin stream, Stop occasionally to beat without adding any more oil, until it starts to thicken slightly. When the dressing is the consistency of thick double cream, stir in the cheese. Check the seasoning and set aside.
To make the croutons, heat 3 tbsp olive oil in a large frying pan over a medium high heat, and when hot, add the bread. Toss well in the oil, then leave without stirring for a few minutes until the underside is pale golden. Turn the bread and repeat for 6-8 minutes until the croutons are uniformly golden. Remove onto a plate lined with kitchen paper and leave to cool for a few minutes.
Finely slice the fennel and apples, then transfer to a large serving bowl. Add the chives, croutons and walnuts, then toss well in the dressing. Once completely coated, divide between bowls, adding a good grind of black pepper and the parmesan shavings as you go. Garnish with any reserved fennel fronds, then serve immediately.

Cook’s tip

To toast the walnuts, preheat the oven to 180°C, gas 4 and spread out over a baking tray. Roast for 8-12 minutes, depending on size, until golden brown and fragrant. Cool, then box up and freeze or keep somewhere cool and dry and use as needed. You could also toss the croutons in some oil, then spread them over a large baking sheet and cook in the oven as the walnuts cook.

Make ahead
The dressing and croutons can be made up to 6 hours ahead. Keep the dressing in the fridge and the croutons in an airtight container somewhere dry.

Typical values per serving when made using specific products in recipe