The best part of this salad is the crunchy topping of Porkitos and toasted hazelnuts! Make ’em first. (Check out my recipe for Porkitos here.)
Forgot to stock up on toasted hazelnuts? No prob—just toast ’em yourself. Place the raw hazelnuts in a single layer on a parchment lined baking sheet. Bake the nuts at 350°F for 10-15 minutes or until the skins are crackly and you can smell the nuttiness. You can remove most of the papery skin by rubbing the hot nuts in a clean towel. Then, roughly chop the hazelnuts and set aside.
Make the dressing by whisking together the olive oil, apple juice, apple cider vinegar, mustard, and fish sauce in a small bowl. Alternatively, you can use an immersion blender to blitz all the liquid ingredients together in a flash. To be honest, you might not use all the dressing, but I always like to err on the side of making extra in case my bitter greens have more bite than usual. Besides, it’s always good to have extra dressing in the fridge.
Combine the chopped radicchio, endive, and apples in a large bowl and toss with ¾ of the dressing. If needed, add more dressing to taste.
Divide the dressed greens onto four platters and crown each salad with Porkitos, toasted hazelnuts, and a sprinkle of fresh herbs.
Remember: apples start to brown a few minutes after you cut ’em up, so dress them right away or keep them in salted water until you’re ready to make the salad. (Yeah, you heard me right: salted water! You rinse it off before you eat the apples.)
In the summertime, peaches and nectarines can substitute for the apples!