AUSTRIA GERMANY LIECHTENSTEIN SWITZERLAND
Traditionally this salad utilised cored and peeled apples, quartered and sliced, dressed with sugar, for sweetness, and crushed walnuts, and served with cold cuts. None of that here. The vegan version is faithful to the old recipe, and adds a little lemon juice, for tartness, and hazelnuts to accompany the walnuts. The vegetarian version allows for a cream-milk sauce.
6 apples, cored, peeled, quartered and sliced 120 ml cream (optional) 120 ml milk (optional) 60 g hazelnuts, chopped small 1 lemon, juice and zest 45 g icing sugar 30 g walnuts, crushed
Combine apples with lemon juice and zest, and the sugar, stir and leave to rest for an hour in the refrigerator. Dress with nuts, and, if desired, whisk the cream into the milk. Serve sauce with the apple salad.