Today was Gluten free cooking day on the Expresso Breakfast TV Show.
And I chose to make this delicious crisp and gluten free Salad of Cos Lettuce, Apple, Fennel and Walnuts
extra virgin olive oil
1 tsp Dijon Mustard
1 Cos lettuce, shredded
I large red apple
2 fennel bulbs, thinly sliced [keep some of the fronds as a garnish]
200g creamy blue cheese, crumbled
sea salt and freshly milled black pepper
chopped parsley to garnish
Into a large mixing bowl grate the rind of the lemon and squeeze the juice into it. Add about four times the amount of olive oil an the mustard. Season with the sea salt and freshly milled black pepper. Using a whisk, beat it well to form a thick emulsion. Shred the Cos lettuce thickly and place in the bowl. Slice the apple thinly with the skin on discarding the pips and the core. Add the apples to the bowl with the sliced fennel bulbs, walnuts and the blue cheese. Toss the salad, season again if necessary and garnish with the chopped parsley and some fennel fronds.
Serves 4 as a first course