The heat of radishes goes really well with the sweet tartness of apples. Mix them together and you've got a perfect autumn salad. It pairs well with a cloth-bound cheddar such as Pyengana, or another firm, aged cheese.
- 160 g mixed salad leaves, larger pieces torn, long stems removed
- 5 radishes, cut into wedges
- 2 apples, peeled, cut into wedges
- ½ lemon, juiced
- 1 tsp sherry vinegar (see Note) or red wine vinegar
- 1 tbsp walnut oil (see Note)
- 1 tsp olive oil
- ¼ cup lovage (see Note) or young celery leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Toss salad leaves gently with radishes and apples. Mix lemon juice and vinegar with the oils and season with salt and pepper. Pour over salad and toss to coat. Add lovage just before serving.
• Sherry vinegar is from select delis and specialist food shops.
• Walnut oil is available from delis and health food shops.
• Lovage is a herb, available from select greengrocers.