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Autumn apple salad with walnuts and berries

  • 20 min
    • Preparation 20 min
Toasted farmhouse bread is an ideal accompaniment.

Ingredients

4 People
  • 3 Sweet-sour apples (e.g. Gravenstein, King of the Pippins)
  • 200 g Blackberries
  • 200 g Cooked Beluga lentils (optional)
  • 1 handful Fresh, lightly plucked herbs (e.g. basil, parsley, mint, thyme)
  • (e.g. basil, parsley, mint, thyme)
  • 1 Small head of radicchio
  • For the topping:
  • 50 g Each of almonds, hazelnuts, walnuts
  • 2 tbsp. Sugar
  • Salt flakes
  • For the dressing:
  • 1 Small red shallot
  • 1 Garlic
  • 2 tbsp. Honey
  • 2 tbsp. Lemon juice
  • 4 tbsp. Walnut oil
  • Salt and pepper

Preparation

Step 1
For the topping, caramelize the almonds, hazelnuts and walnuts with sugar in a non-stick frying pan and sprinkle with salt flakes.
For the topping:
g Each of almonds, hazelnuts, walnuts
tbsp. Sugar
Salt flakes
Step 2
Spread out on baking paper and chop slightly once cooled down.
Step 3
For the dressing, finely chop the shallot and garlic, and mix well with the honey, lemon juice and walnut oil. Season with salt and pepper to taste.
For the dressing:
Small red shallot
Garlic
tbsp. Honey
tbsp. Lemon juice
tbsp. Walnut oil
Salt and pepper
Step 4
Finely slice the apples and mix with a little dressing right away to stop them from discoloring. Arrange on the radicchio together with the blackberries, Beluga lentils and herbs, drizzle over the dressing and sprinkle with the nuts.
Sweet-sour apples (e.g. Gravenstein, King of the Pippins)
g Blackberries
g Cooked Beluga lentils (optional)
handful Fresh, lightly plucked herbs (e.g. basil, parsley, mint, thyme)
Small head of radicchio
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