It’s summer! Why spend hours cooking? English Chief Guelf Anderson has figured this out and offers three salad recipes that are just a little more elaborate – to impress your friends or brighten up a day at the office.
Fennel, celery and apple salad with creamy almond vinaigrette
For 2 people as a main dish or as a side dish for 4 people
“This salad is characterized by the meeting of the crunch of fennel and celery and the sweetness of the creamy almond vinaigrette, which softens their powerful flavors. Delicious on its own, it also goes wonderfully with grilled fish. The vinaigrette can be combined with almost anything and can easily be stored in the fridge for a week, so you can easily double it. So try dipping a lettuce leaf in there… Juicy!”
For the salad:
- 50 g almonds (with skin), coarsely chopped
- 2 crunchy apples, Gala or Reinette
- 2 fennel bulbs
- 5 stalks of celery
- A handful of pea shoots (about 40 g)
For the sauce:
- 100 g almonds (with skin)
- 150 ml of almond milk or water
- 1 orange
- 60 ml extra virgin olive oil
- 30 ml of cider vinegar
- 1 small garlic clove, peeled
- Sea salt and black pepper
Start with the vinaigrette, preferably a day in advance if possible. Put the almonds in a bowl, pour in almond milk or water, cover and let soak overnight. If you’re short on time, put the almonds in a saucepan with the liquid, cover and let them sit on a low heat for 15-20 minutes to soften a bit before letting them cool. Cut a thin slice from the top and bottom of the orange, spread it on the table and cut out the skin and peel. Cut the orange segments between the membranes, remove the seeds and place them in a blender.
Add the olive oil, cider vinegar, garlic and softened almonds to the blender along with the remaining soaking liquid. Blend to a smooth sauce. If it’s a little too thick, add more almond milk or water a tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste. A book.
Place the pan over medium heat, add the chopped almonds and toast, stirring occasionally, until they begin to color and release their aroma. Pour onto a plate and let cool.
Quarter the apples, remove the core, cut into small cubes and place in a large salad bowl. Cut the fennel bulbs into quarters, into 5 mm thick slices and add to the salad bowl. Cut the celery into thin slices 5 mm thick and add them as well. Place half of the pea shoots in the salad, drizzle with the dressing and toss until all the vegetables are well coated.