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Cooking
Apple, Walnut and Crispy Sage Leaf Salad
· 2 servings
Toast the ingredients
In a dry skillet, toast the walnuts over medium heat for about 3 minutes, then add the torn sage leaves and apple slices. Cook for about 7 minutes, until the apples start to turn golden.
Make the dressing
Whisk all the dressing ingredients together well. Tear one sage leaf into small pieces and add it in. If you have walnut oil on hand, feel free to use it instead of olive oil.
Crisp up the sage
Dry-fry the remaining 4 sage leaves in a skillet until crisp.
Serve
Arrange torn lettuce leaves on plates, top with the apples and walnuts, and finish with the crispy sage leaves.
Tip
This salad pairs perfectly with our favourite no-knead bread – this time, we added walnuts to the dough.