Crispy speck green apple and walnut salad
The slight saltiness of speck combined with the crunchy walnuts and fresh lemony apples makes this a delightful starter or light lunch. Make sure you place the sliced apples in acidulated water first, to avoid them going brown.
Cooking time: 20 minutes
Portions: serves 4
Wash the apples, core them and cut into thin slices. Place the slices in a bowl of acidulated water (water combined with half of the lemon juice) and set aside. Roughly chop the Gem lettuce and arrange on a serving platter. Slice the speck into thin strips. Heat 1 tbsp of the olive oil in a frying pan (skillet) over a medium heat, add the speck slices and stir-fry until crispy, but be careful not to let them burn. Remove and drain on paper towels. Combine the remaining olive oil with the remaining lemon juice in a large bowl, season with some salt and pepper, andwhisk with a fork until slightly thickened. Drain the apples well, pat dry with paper towels, and add them to the dressing mixture, tossing well. Arrange the apples over the Gem lettuce on the platter, pouring
over any remaining dressing. Sprinkle over the walnuts and cooked speck, and top with Parmesan shavings.