1 radicchio head
2 chicory (Belgian endive) heads
75g/3oz/¾ cup roughly chopped walnuts, toasted
3 red apples
For the dressing:
4 tbsp olive oil
juice of 1 lemon
2 tbsp white wine vinegar
1 To make the dressing, mix the oil, lemon and vinegar together in a small bowl or jug.
2 Remove the woody stems from the watercress and put in a large bowl. Separate the radicchio and chicory into leaves and add to the bowl with the walnuts.
3 Core the apples and cut into small chunks. Mix with the salad leaves and nuts.
4 Toss the salad in the dressing and serve.