The salad with apple, speck, and cheese is a fresh, quick, and delicious dish, to be prepared at any time of the year. You can enjoy it as a main course, perhaps accompanied by some homemade bread croutons, or as a rich side dish or even appetizer. For the base, I chose iceberg lettuce, but you can choose whichever you prefer, even radicchio for the fall/winter version. Then enriched with cherry tomatoes, speck, red apple, crunchy, sweet, and slightly tart, emmentaler cheese, and finally walnuts and olives.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1Person
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 cups iceberg lettuce
- 1 medium Red Delicious apple (Stark)
- 1.75 oz emmentaler cheese
- 1 cup cherry tomatoes
- 1 oz speck
- 0.5 oz black olives
- 0.35 oz walnut kernels
- to taste extra virgin olive oil
- to taste vinegar (or lemon juice)
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Salad spinner
- Salad bowl
- Nutcracker
- Fork
Steps
To prepare the salad with apple, speck, and cheese…
Take the head of iceberg lettuce, remove the leaves, wash them, pass them through the salad spinner to remove excess water. Alternatively, you can pat the leaves dry with a cloth, then cut them with a knife and put the salad in a salad bowl.
Wash and slice the red apple, removing the seeds but keeping the peel, and add it to the salad.
Continue by washing the cherry tomatoes, cutting them in half or quarters, then slicing the speck into matchsticks, cutting the emmentaler cheese into pieces, and adding them to the salad bowl.
Finally, add the whole or pitted black olives and crush the walnuts, add them to the salad and dress it with extra virgin olive oil, vinegar or lemon juice, salt, and pepper. Mix and serve immediately.
