Apple and hazelnut salad with aniseed dressing/ Σαλάτα με μήλο και φουντούκι με σάλτσα γλυκάνισου

I have been a bit lazy with the blog lately. First of all we don’t have Internet connection (or a land line) at home yet, and I have no idea when they will connect us. It will probably take ages. Plus, after moving house, all we have been doing is unpacking and organizing our space. I am almost done though, so hopefully my cooking-for-the-blog energy will eventually return. 

Anyway, after a recent trip to IKEA to pick up general tit-bits for the house, I bought a great apple vinegar with red fruit. Vinegars are a little vice of mine. I have a large collection and I always pick an interesting one whenever I can. Most Greeks don’t go beyond simple red/white wine vinegar or balsamic, which has made its way into the local market the last couple of years. It is a pity though, because Greek wine producers have recently made a turn towards vinegar production, and it does make a big difference in a salad.

I was thinking a nice way to put my brand new purchase into use and I realised that it would go perfectly well with the salad I had at 21 twentyone restaurant in Kefalari last week. For those of you who cannot read Greek and therefore couldn’t read this post, this was a beautiful salad with apples and hazelnuts dressed in a aniseed vinaigrette. I know it is a very autumnal salad, but it is so tasty and juicy, I believe it can be enjoyed all year round.

Apple and hazelnut salad with aniseed dressing

INGREDIENTS for a large salad bowl (serves 4-6)

• 300g mixed salad greens. I used curly endive, lolo rosso, frisee and radichio
• 60g roasted hazelnuts
• 1/3 red apple
• 1/3 green apple
• 1/2 tsp aniseed powder
• olive oil
• good vinegar (I used IKEA apple vinegar with red fruits)
• salt, pepper

DIRECTIONS

1. Wash and dry all greens carefully. If you can’t be bothered with that you can always buy pre-washed salad.
2. Cut the apples, skin on, in thin strips.
3. Crush hazelnuts roughly.
4. Prepare the dressing by whisking all the ingredients together.
5. Arrange the greens on a large platter, mix in apples and hazelnut drizzle with the dressing and serve.

KALI OREKSI