For the dressing
1 egg yolk
1tsp Dijon mustard
1tbsp apple vinegar
Sea salt and freshly ground black pepper
75ml/3fl oz extra-virgin olive oil
2tsp cream or crème fraîche
For the salad
2 cox or russet apples
Juice of half a lemon
1 bulb of kohlrabi
6 leaves of radicchio, cut into fine ribbons
60g/2oz cobnuts or hazelnuts
1 fennel bulb, finely sliced
8 thin slices of Parma ham or speck
1tbsp of finely chopped parsley
25ml/1fl oz olive oil
Preheat the oven to 180C/350F/Gas 4.
To make the dressing: put the yolk in a mixing bowl and add the mustard, honey, vinegar, salt and pepper. Whisk together while very, very slowly pouring in the olive oil, until all the oil has been amalgamated. Stir in the crème fraîche and set aside.
For the salad, core the apples and slice into fine round discs. Squeeze over a little of the lemon juice to prevent browning. Peel the kohlrabi, cut into fine discs and squeeze over the rest of lemon juice. Wash and pat dry the radicchio.
Place the nuts on a roasting tray and place in the preheated oven until browned. Remove, cool, and then chop roughly.
To assemble: put the radicchio, fennel, kohlrabi and apple in a bowl, season, drizzle over the olive oil and toss lightly together, Place on serving plates. Arrange the ham on top, drizzle over the dressing, sprinkle over the nuts and parsley and serve.
Ketchup is traditionally made at this time of year with the end-of-season tomatoes and early apples. It is far nicer than shop-bought ketchup; it's much sweeter, sharper, spicier and is delicious with strong tangy cheddar cheese, cooked ham or homemade hamburgers.Reuse content