- 1 x 170g ready-to-bake garlic bread
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 heads of chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 2 celery sticks, cut into thin diagonal slices
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 bunch of radishes, trimmed and quartered
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 50g shelled walnut or pecans, toasted and roughly chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 2 red-skinned eating apples, cored and cut into slim wedges
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 175g stilton (or any leftover cheese)
A true glory of British cheese-making that has much controversy about its origins, how it's…
- 4-5 tbsp ready-made honey and mustard dressing, to serve
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
Preheat the oven and cook the garlic bread according to packet instructions.
While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.