Radichhio Apple and Tarragon Salad with Dukkah

Inspired by the Apple and Tarragon cheesecake from the British Bake-off Season-6, this super easy bitter-sweet salad is my latest obsession! Whether serving with that an indulgent savory pie or alongside a creamy pasta dish or just for weekday lunch, during fall I make this simple salad almost every other week.

Ingredients (serves 2)

1 medium head of radicchio (feel free to substitute with a couple Chicory or Belgian Endive heads), roughly torn

1/2 tbsp Lemon Juice

1/2 tbsp very good quality Extra Virgin Olive Oil

1/2 tsp Fine Sea Salt

1 tsp freshly cracked Black Pepper

Marinated Apples

2 medium Apples (I used a pink lady variety but either Honeycrisp or Red Delicious would be great), cut into 2 cm pieces

4 tbsp chopped fresh Tarragon leaves

1 small Shallot, thinly sliced

15g Golden Raisins (if you don’t like raisins then substitute with dried apricots thinly sliced)

4g flat-leaf Parsley, roughly chopped

1 tbsp Lemon Juice

2 tsp Lemon Zest

1 tbsp Maple Syrup

1 tsp Soy sauce (substitute with Tamari or Coco Aminos)

1.5 tbsp very good quality Extra Virgin Olive Oil

2 tbsp Dukkah , you can find in Middle Eastern Specialty store or even in Trader Joe’s in the US (substitute with crushed seeded crackers or you can make your own by following this)

4 tbsp Créme Fraîche (substitute with Sour Cream)

Flaky salt (optional)

Directions

1. In a large bowl toss first 5 ingredients & keep it aside. In a medium bowl, combine and mix all marinated apples ingredients & let it marinate for 15-20 mins

2. Divide the dressed radicchio into serving bowls, spoon the marinated apples and finish with 1 tbsp dukkah & 2 tbsp créme fraîche in each bowl. Enjoy!