This is my favourite dressing for tossing with any salad that has firmer style vegetables in the line-up such as red or white cabbage.
Serves: 6
INGREDIENTS
Dressing
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 clove garlic, crushed
½ teaspoon dried oregano, preferably Sicilian
sea salt and freshly ground pepper
Salad
1 fennel bulb, fronds reserved
1 radicchio lettuce
1 red apple, julienned
2 cups very thinly sliced white cabbage
½ cup walnuts, roasted and roughly chopped
½ cup freshly grated Parmesan cheese
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Slice the fennel and radicchio very thinly and combine in a large bowl with the apple, cabbage and most of the nuts. Add enough dressing to coat the salad then toss through half of the Parmesan. Transfer to a platter and top with the remaining nuts, Parmesan and reserved fennel fronds.
Menu: Serve with Roast Pork Belly, Apple and Tarragon Salsa Verde,Gnocchi Alla Romana and finish with Espresso Flans.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.