Crunch leaf salad is a great way to get loads of winter veg in your diet - it's a quick and simple salad that's good for you too. The added pear slices bring a nice refreshing crunch and a bit of sweetness too which is counter-balanced by the peppery radish. Toasted hazelnuts add a bit of texture too and you can easily make this recipe with your Christmas veg leftovers as there are always plenty of Brussels sprouts from the previous day.
Ingredients
- ½ a pointed spring cabbage or sweetheart cabbage, weighing about 150g (5oz) when core is removed
- 1 small head of fennel, core removed
- 4-6 radishes, trimmed
- 1 red-skinned pear, quartered and cored
- 6 raw Brussels sprouts, trimmed
- 3 tbsp oil and vinegar salad dressing
- 2 tbsp chopped, toasted hazelnuts
- About 30g (1oz) Parmesan cheese, shaved
WEIGHT CONVERTER
Method
- Thinly slice the cabbage, fennel, radishes and pear. Pull the leaves apart on the sprouts. Add them all to a large bowl, and carefully mix in the salad dressing.
- Serve sprinkled with hazelnuts and Parmesan.
Top Tip for making Crunchy leaf salad
Use apple or blue cheesein this salad, and yourfavourite salad dressing.
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