Celery, Apple and Fennel Salad with Cured Meats
Photography Vanessa Wu.
Serves: 4-6
INGREDIENTS
12-16 slices good salami or other cured meat
Salad
1 small fennel bulb with fronds if possible
4 medium inner stalks of celery and any small leaves
3 spring onions
1 red apple
1 tablespoon lemon juice
Mayonnaise
1 egg
1 egg yolk
juice of 1 lemon
2 teaspoons Dijon mustard
1 clove garlic, crushed
1 tablespoon capers
1⁄2 cup canola oil
1⁄4 cup olive oil
sea salt and freshly ground pepper
To serve
pecorino or Parmesan for shaving
METHOD
Mayonnaise: Put the egg, egg yolk, lemon juice, mustard, garlic and capers in a food processor and process until well combined. With the motor running, slowly drizzle in the combined oils to make a thick emulsion. Season well.
Salad: Remove any fennel fronds and set aside. Slice the fennel, celery and spring onions thinly on the diagonal and place in a bowl along with most of the celery leaves. Cut the apple into thin sticks (julienne) and toss with the lemon juice. Add to the salad.
To serve: Toss the salad with enough mayonnaise to just coat. Arrange the meats on a large platter and spoon the salad down the centre. Garnish with the remaining celery leaves and fennel fronds and shave over a little pecorino or Parmesan. Serve the remaining mayonnaise separately.
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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.