Kentish Cobnut and Apple Salad
Crisp heritage apples, sliced celery, and toasted Kentish cobnuts tossed with peppery watercress in a tangy local cider dressing.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Frying pan
- •Chef's knife
- •Large mixing bowl
- •Small glass jar with lid
- •Salad servers
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 21 g
- carbs
- 14 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 260 kcal
Instructions
- 1
Place a dry frying pan over medium heat on the hob.
- 2
Add the chopped cobnuts and toast for 3 to 4 minutes until fragrant and lightly golden.
- 3
Tip the toasted nuts onto a plate to cool completely.
- 4
Put the cider vinegar, rapeseed oil, honey, mustard, salt, and pepper into a small jar and shake vigorously until combined.
- 5
Place the watercress and mixed salad leaves into a large mixing bowl.
- 6
Add the sliced apples and crisp celery into the bowl with the leaves.
- 7
Pour over three-quarters of the cider dressing.
- 8
Toss gently using salad servers until all the leaves and apples are evenly coated.
- 9
Scatter the cooled toasted cobnuts over the top.
- 10
Drizzle with the remaining dressing and serve immediately.
Chef's tips
Use fresh green cobnuts in September for a milky, tender bite, or dried brown cobnuts later in the season. Slice the apples just before assembling to prevent browning. Toss gently so the tender watercress leaves do not bruise.
Ingredient substitutions
- Kentish cobnuts → blanched hazelnuts or walnuts
- Cox's Orange Pippin apples → Russet or Discovery apples
- clear honey → maple syrup (for a vegan option)
Storage
Best eaten fresh, but leftovers can be kept in an airtight container in the fridge for up to one day without nuts added.
Reheating
This salad is served chilled or at room temperature and is not suitable for reheating.
Common mistakes to avoid
- •Toasting the nuts over high heat, which causes them to scorch quickly.
- •Dressing the leaves too far in advance, making the watercress limp.
- •Leaving large chunks of celery rather than thin, elegant slices.
Serving suggestions
Cooked Kentish Cobnut and Apple Salad?
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