Radish Apple Salad With Toasted Hazelnuts Recipe

Name: Radish Apple Salad With Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch radish bulbs, washed (reserve the green leaves for pesto - see recipe on food52); 50 - 60g skinned hazelnuts (filberts), gently toasted & ground; 30g freshly grated pecorino/parmesan cheese; 1 small clove of garlic, or to taste; Skin of 1 kumquat (or some citrus either a tablespoon of juice or 1 teaspoon of zest); 1/3 - 1/4 cup grapeseed oil; 1 sweet, crisp apple (I used Braeburn), cored and cut into small thin chunks; 6 tablespoons radish leaf hazelnut pesto (recipe on food52); 3 tablespoons hazelnut oil; Sea salt, pepper to taste

Servings: persons

1 bunch radish bulbs, washed (reserve the green leaves for pesto - see recipe on food52)
50 - 60g skinned hazelnuts (filberts), gently toasted & ground
30g freshly grated pecorino/parmesan cheese
1 small clove of garlic, or to taste
Skin of 1 kumquat (or some citrus either a tablespoon of juice or 1 teaspoon of zest)
1/3 - 1/4 cup grapeseed oil
1 sweet, crisp apple (I used Braeburn), cored and cut into small thin chunks
6 tablespoons radish leaf hazelnut pesto (recipe on food52)
3 tablespoons hazelnut oil
Sea salt, pepper to taste

1
Make the pesto: Place the radish leaves, half of the chopped hazelnuts, grated cheese, garlic, citrus skin/zest/juice and 1/3 cup of the grapeseed oil to start with in a blender or food processor.
2
Blitz till smooth, scooping sides in/down in between pulses. Add more oil if required, though mixture liquifies easily. Remove from blender/processor and stir in the hazelnut oil. Season with salt and chilli pepper to taste and refrigerate till ready to use
3
Make the salad: Slice the washed radishes into rounds
4
In a bowl, combine the radishes, apple chunks and the remaining hazelnuts and hazelnut oil.
5
Stir in the pesto and stir well to combine. Season with more salt if need be. You can serve immediately or refrigerate for 1/2 hour - 1 hour before you serve

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch radish bulbs, washed (reserve the green leaves for pesto - see recipe on food52), 50 - 60g skinned hazelnuts (filberts), gently toasted & ground, 30g freshly grated pecorino/parmesan cheese, 1 small clove of garlic, or to taste, and more.

Yes, Radish Apple Salad With Toasted Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Radish Apple Salad With Toasted Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions