winter salad

This salad, based on one by Alice Delcourt, chef in Milan, is a lively tasting mixture of winter brightness. Try to use a good assortment of leaves and, if possible, include some deep red radicchio or red chicory, baby kale and head-turning castelfranco. I like some hearty spinach leaves, too; the dressing is not shy and retiring. Do be careful about the quantity of horseradish as there is quite a lot in this dressing. Amend and reduce if you want a less strident fl avour, or if your horseradish is particularly fresh and strong. You want it to make its presence felt, but not to overpower the other ingredients. You’ll need to start preparing this dish at least six hours before you intend to cook it.

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Step 1

Place the squash slices in a fl at dish and cover fully with abundant vinegar and salt. Place in the fridge for 5–6 hours.

Step 2

Prepare the spicy walnuts. Melt the butter and honey together in a small pan over a medium heat. Add the walnut halves, coat with the butter and honey mixture and leave on the heat until golden, stirring to prevent them sticking. Spoon onto a sheet of baking paper. Sprinkle with paprika, season generously with salt and then set aside to cool.

Step 3

Prepare the dressing. Put all the ingredients in a blender and blitz to combine. Set aside.

Step 4

Core and thinly slice the apple. Arrange the leaves and apple on a serving platter. Drain the squash, discarding the vinegar, then place it on top of the leaves along with the toasted walnuts. Drizzle over the dressing as liberally as you wish. Serve immediately.