apple, cucumber and witlof slaw
with buttermilk dressing
- 3 white witlof (Belgian endive), shredded
- 2 telegraph (large) cucumbers, peeled, deseeded and
- thinly sliced
- 3 small Granny Smith apples, cored and thinly sliced
- 1 bunch chives, chopped
buttermilk dressing
- 1 cup (250ml) buttermilk
- ½ cup (140g) Greek-style (thick) yoghurt
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- sea salt and cracked black pepper
- To make the buttermilk dressing, place the buttermilk, yoghurt, mustard, lemon juice, salt and pepper in a bowl and whisk to combine. Place the witlof, cucumber, apple, chives and dressing in a large serving dish and toss to combine. Serves 4
Photography: Chris Court
© DONNA HAY GROUP
