Salads hit different in the summer heat so why not get creative with yours this August and try our delicious JAZZ™ Apple, Radicchio & Walnut Salad with a Homemade Cider Vinegar, which uses every piece of a JAZZ™ Apple including its flesh, skin and juice. Perfect as a standalone dish or equally tasty when paired with some barbecued meats and vegetables.

Ingredients (Serves 4)

For the salad
2 JAZZ™ Apples – cored and finely sliced
1 head of lettuce – sliced
1 head of radicchio – cored and leaves separated
3 inner celery sticks – finely sliced
150g blue cheese – crumbled
100g toasted walnuts
100ml good quality extra virgin olive oil
40ml homemade JAZZ™ Apple cider vinegar
Salt and pepper

For the cider vinegar
8 JAZZ™ Apples, cut into pieces (or 700g chopped apple pieces/cores/peels/a mixture of each)
1.4 litres warm water
6 tbsp sugar


For the cider vinegar
Fill a large mason jar with the apple pieces or scraps.
Stir the sugar into the warm water to dissolve, then pour over the apples.
Leave 2-3 inches of space at the top of the jar, then cover with cheesecloth or a coffee filter and an elastic band.
Leave in a warm, dark place for 2 weeks, stirring every couple of days to prevent mould.
After 2 weeks, strain the solids and press gently to extract liquid. Transfer the liquid to a smaller jar (if desired) and cover with fresh cheesecloth.
Continue to ferment the cider vinegar in a warm, dark place for 2-4 weeks, until the liquid has a strong cider vinegar smell and flavour.

For the salad
Prepare the salad by slicing the lettuce leaves and roughly tearing all of the radicchio.
Add the lettuce and radicchio to a large bowl with the blue cheese, sliced celery and thinly sliced JAZZ™ Apples. The salad can be prepared in advance, but add the apples just before serving to prevent them from discolouring.
Mix the olive oil, cider vinegar and salt and pepper in a jar and shake well.
Taste for seasoning and add more oil, vinegar, salt or even a pinch of sugar if necessary.
Pour over salad, give it a mix and serve.