Grape salad


  • Choose two or three leaves such as radicchio, escarole, curly endive, chicory, rocket, lamb’s lettuce.
  • SERVES 6 300g salad leaves
  • 500g seedless black or white grapes
  • 1 dessert apple, peeled and sliced
  • 200g Fontina cheese or gruyère, cut into thin strips
  • 12 or more walnut halves, lightly toasted and coarsely chopped
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper


Spread the salad leaves in a flat, wide serving dish. Arrange the grapes, diced apple, cheese and walnuts on top. Make a dressing with the olive oil, lemon juice, salt and pepper and pour over the salad.


Great salad – works perfectly every time!


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