Apple and Chicory Slaw

Allegra McEvedy



100g/3.5 oz gorgonzola (piccante not dolce, if anyone asks)

4 tablespoons crème fraiche

juice of ½ a lemon

3-4 bulbs of chicory, sliced

2 granny smith apples, quartered, cored and sliced

75g/3oz pecan nuts, lightly toasted and roughly chopped

a big handful of dried cranberries




Once cut, both the apple and the chicory will oxidize and go brown pretty quickly, so if you’re making it ahead of time, keep them in iced water and only dress just before serving as they will lose their bite.

Whiz or beat together the cheese, crème fraiche and lemon juice with a good grinding of black pepper. Add enough water so that you have a mixture with the consistency of double cream (about 50ml/2fl oz).

Toss the chicory, apples, nuts and cranberries (saving a few of these last two for the top) lightly with the dressing, as you want the colours to still come through. Finish with the last of the pecans and berries on top.