Jamie Oliver

Summer crunch salad with walnuts and Gorgonzola

Deliciously fresh and crisp

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Summer crunch salad with walnuts and Gorgonzola

Serves 8
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    249
    12%
  • Fat
    20.3g
    29%
  • Saturates
    6.4g
    32%
  • Protein
    7.7g
    17%
  • Carbs
    7.2g
    3%
  • Sugar
    2.6g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    249
    12%
  • Fat
    20.3g
    29%
  • Saturates
    6.4g
    32%
  • Protein
    7.7g
    17%
  • Carbs
    7.2g
    3%
  • Sugar
    2.6g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 lemon , juice of
  • extra virgin olive oil
  • 2 small red apples
  • 2 bulbs fennel , thinly sliced, leafy tops reserved
  • 2 handfuls walnut halves
  • 200 g Gorgonzola cheese
  • 3 large handfuls fresh peas
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Method

Squeeze the lemon through your fingers into a mixing bowl, catching the pips as they come out. Add three times as much olive oil to the lemon juice and season well with sea salt and freshly ground black pepper. Whisk well.

Core and thinly slice each apple. Toss with the fennel and walnuts in the dressing and divide between smaller bowls. Crumble the Gorgonzola over the top of each, then scatter with the fresh peas and the leafy fennel tops to serve.

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