Jazz Apple, Radicchio & Walnut Salad, with Homemade Cider Vinegar
Make your own apple cider vinegar with your leftover apples, and use it as a dressing for this delicious salad!
Serves 4
Ingredients
For the salad
- 2 Jazz apples, cored and finely sliced
- 1 head lettuce, sliced
- 1 head radicchio, cored and leaves separated
- 3 inner celery sticks, finely sliced
- 150g (5.2 oz) vegan blue cheese, crumbled
- 100g (3oz) toasted walnuts
- 100ml (3.5 fl oz) good quality extra virgin olive oil
- 40ml (1.3 fl oz) homemade Jazz apple cider vinegar (see how to make below)
- Salt and pepper
For the cider vinegar
- 8 Jazz apples, cut into pieces (or 700g (1.5lb) chopped apple pieces/cores/peels/ a mixture of each)
- 1.4L (2.4 pints) warm water
- 6 tbsp sugar
For the cider vinegar
- Fill a large mason jar with the apple pieces or scraps.
- Stir the sugar into the warm water to dissolve, then pour over the apples.
- Leave 2-3 inches space at the top of the jar, then cover with cheesecloth or a coffee filter and an elastic band.
- Leave in a warm, dark place for 2 weeks, stirring every couple of days to prevent mould.
- After 2 weeks, strain the solids and press gently to extract liquid. Transfer the liquid to a smaller jar (if desired) and cover with fresh cheesecloth.
- Continue to ferment the cider vinegar in a warm, dark place for 2-4 weeks, until the liquid has a strong cider vinegar smell and flavour.
For the salad
- Prepare the lettuce leaves by slicing the lettuce leaves and roughly tearing all of the radicchio.
- Add the lettuce and radicchio to a large bowl with the cheese, sliced celery, and thinly sliced Jazz apples. The salad can be prepared in advance, but add the apples just before serving to prevent them from discolouring.
- Mix the olive oil, vinegar, salt and pepper to a jar and shake.
- Taste for seasoning and add more oil, vinegar, salt or even a pinch of sugar if necessary.
- Pour over salad, give it a mix and serve.
Recipe by Jazz Apple.