The contents of this mixed style of salad are usually determined by what is fresh and best on the day. You could also use cucumber, capsicums, small zucchini, red or green cabbage or other varieties of lettuce.
Serves: 8
INGREDIENTS
1 small red onion
1 carrot, peeled
1 small fennel bulb, trimmed
1 bunch radishes
1 soft green lettuce
1 head of red radicchio
100 grams wild rocket
2 ripe tomatoes sea salt
extra virgin olive oil
red wine vinegar
METHOD
Slice the onion thinly and soak in a bowl of cold water for 20 minutes. Drain and squeeze dry in a tea-towel.
Place in a large bowl.
Slice the carrot, fennel and radishes thinly and wash, dry and tear the lettuce. Separate the radicchio leaves and seed and roughly chop the tomatoes. As you prepare each vegetable, place it in the bowl.
Pour over enough olive oil to coat all the vegetables and sprinkle generously with salt. Add a dash of red wine vinegar and toss thoroughly but gently. Serve at once.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
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.