This Apple & Radish Salad is amazing with cloth-bound cheddar such as firm, aged cheese.
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handful of mixed salad leaves, well washed and dried
4–5 radishes, washed and cut into eighths (you can finely slice one for garnishing)
2 apples, peeled and cut into bite-size bits
juice of 1/2 lemon
2 teaspoons sherry vinegar
1 tablespoon walnut oil
1 teaspoon olive oil
lovage, or young celery leaves, for garnishing
METHOD
1 Tear the salad leaves if too big, and discard any long stems. Toss gently with the radishes and apple.
2 Mix the lemon juice and sherry vinegar with the combined oils and season well with salt and pepper to taste.
3 Splash the dressing over the salad and toss to coat, throwing in the lovage or celery leaves at the last minute.
Recipes and Images from Summer on Fat Pig Farm by Matthew Evans, Published by Murdoch Books
