The dressing for this salad is quite thick and is best served separately. Each person can then dress their own portion of salad.
Serves: 4–6
INGREDIENTS
Salad
2 medium fennel bulbs
2 large red onions, peeled with root end left on
250 grams round green beans, stem end trimmed
1 cup large black olives, pitted
2 cups ripped, bite-sized pieces of baguette
olive oil
sea salt and freshly ground pepper
Dressing
¼ cup sliced almonds, roasted
¼ cup freshly grated Parmesan cheese
1 clove garlic, crushed
2 teaspoons capers
2 tablespoons chopped basil
2 tablespoons lemon juice
3 tablespoons apple juice
½ cup olive oil
To assemble
2 cups fresh or frozen broad beans, blanched and peeled
½ cup whole skin-on almonds, roasted and roughly chopped
8 cherry tomatoes, halved
handful mixed mesclun leaves
METHOD
Preheat the oven to 200˚C
Salad: Cut the fennel and onions into slim wedges through the root end. Place each salad ingredient in a bowl and toss with the olive oil, salt and pepper. Place on a large baking tray and roast until just tender and lightly golden, turning occasionally. Remove each ingredient from the tray as they are cooked. The bread will only take about 8-10 minutes. Cool.
Dressing: Put all the ingredients in a food processor and process until smooth. Season and add a little more apple juice if you want a thinner dressing.
To assemble: Combine the vegetables and bread with the broad beans, almonds, tomatoes and mesclun leaves and place in a serving bowl. Serve the dressing separately. Serve with the pork and sage saltimbocca.
Related Content
latest issue:
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!