The contents of this mixed style of salad are usually determined by what is fresh and best on the day. You could also use cucumber, capsicums, small zucchini, red or green cabbage or other varieties of lettuce.
Serves: 8
INGREDIENTS
1 small red onion
1 carrot, peeled
1 small fennel bulb, trimmed
1 bunch radishes
1 soft green lettuce
1 head of red radicchio
100 grams wild rocket
2 ripe tomatoes sea salt
extra virgin olive oil
red wine vinegar
METHOD
Slice the onion thinly and soak in a bowl of cold water for 20 minutes. Drain and squeeze dry in a tea-towel.
Place in a large bowl.
Slice the carrot, fennel and radishes thinly and wash, dry and tear the lettuce. Separate the radicchio leaves and seed and roughly chop the tomatoes. As you prepare each vegetable, place it in the bowl.
Pour over enough olive oil to coat all the vegetables and sprinkle generously with salt. Add a dash of red wine vinegar and toss thoroughly but gently. Serve at once.
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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.