This has to be one of the prettiest and freshest salads I’ve made and the fabulous dressing is one I serve frequently with other salads. If green tomatoes aren’t available you can use red but slice rather than shave them.
Serves: 6
INGREDIENTS
2 large and 2 cherry-size green tomatoes
1 small fennel bulb, fronds trimmed off and reserved
1 Lebanese cucumber or ½ small telegraph cucumber
1 medium zucchini
½ teaspoon each sea salt and freshly ground pepper
zest 1 lemon
½ cup walnut pieces, roasted
Crème fraîche dressing
⅓ cup crème fraîche
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon honey
METHOD
Dressing: Whisk all the ingredients together and season.
Salad: Using a mandolin or very sharp knife, shave all the vegetables thinly. Place in a large bowl and toss with the sea salt and pepper.
Transfer to a serving platter and drizzle with some of the dressing and scatter with the fennel fronds, lemon zest and walnuts. Serve the remaining dressing 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.