Serves 4
2 honey crisp apples, cored, halved and sliced thin
2 fennel bulbs – trimmed, halved and sliced thin on a mandoline
3 celery stalks – cut into ¼ inch slices on the bias
small bunch of basil leaves roughly torn
¾ cup of hazelnuts – toasted, skin removed and halved
Juice from one lemon
3 tablespoon of EVOO plus extra for drizzling
2-3 oz chunk quality Pecorino for shaving
Maldon sea salt
Fresh ground pepper
Toast you hazelnut in a saute pan until golden brown. Immediately place your nuts, while still hot, in a clean kitchen towel and rub the nuts together – this removes the skin with ease. Roughly chop your nuts and set aside
In a large bowl combine your fennel, celery and apple. Season with lemon, olive oil, salt and pepper and toss. Add your torn basil & hazelnuts. Plate your salad. Finish each plate with a shaving of fresh pecorino, fresh cracked pepper and a drizzle of olive oil.
