This salad will be well received at any meal; it’s crisp, sweet and peppery all at the same time. You could also use raw zucchini, asparagus, cucumber, white cabbage and raddichio.
Serves: 6
INGREDIENTS
Salad
1 medium fennel bulb
1 crisp apple
3 radishes
2 handfuls rocket
2 tablespoons pistachios, roughly chopped
2 tablespoons capers
Dressing
2 tablespoons olive oil
2 teaspoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients together in a large bowl and season.
Using a mandolin or sharp knife, shave the fennel, apple and radishes thinly, reserving the fennel fronds for garnish.
Add all the salad ingredients to the dressing and toss lightly to coat.
Lift out and place on a large platter then scatter with any capers and pistachios that remain in the bowl. Top with the reserved fennel fronds and a grind of pepper.
Menu: Serve with Basil and Feta Rolls, Roast Pork with Mixed Capsicums and Borlotti Beans, Artichoke, Salami and Ricotta Lasagna and Walnut and Chocolate Ganache Biscuits to finish.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.