You can use a variety of vegetables for this salad. I like to keep it mostly green and white with a little colour and texture from the red onion. Use finely sliced radishes instead of onion, if preferred.
Serves: 6
INGREDIENTS
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon dried tarragon
sea salt and ground pepper
Salad
100 grams snow peas
100 grams sugar snaps
12 stalks medium asparagus, ends snapped off
1 small fennel bulb, fronds reserved
1 small red onion
2 medium zucchini
METHOD
Dressing: Whisk all the ingredients in a large bowl and season. Salad: Blanch the snow peas and sugar snaps in salted boiling water for 1–2 minutes. Lift out and plunge into iced water to cool.
Cook the asparagus in the same boiling water until only just tender. Add to the iced water then drain all the vegetables and place on a clean tea towel to drain.
To assemble: Slice the asparagus into 2–3 pieces on the diagonal. Finely shave the fennel and red onion on a mandoline and use a vegetable peeler to shave long strips off the zucchini.
Add all the vegetables to the dressing and gently turn to combine. Lift out of the bowl and pile up loosely on a serving plate. Top with reserved fennel fronds and a grind of pepper. Serve immediately.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.