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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!