Serves: 6 - 8
INGREDIENTS
3 frisée lettuce
16 large asparagus spears, woody ends snapped off and tips removed
100g fresh walnuts, lightly roasted
1⁄2 cup freshly grated Parmesan cheese
Dressing
4 tablespoons walnut oil
finely grated zest and juice of 1 lemon
1 clove garlic, crushed
sea salt and freshly ground black pepper
METHOD
Wash and dry the salad leaves.
Combine the walnut oil, lemon zest, and garlic. Gradually whisk in the lemon juice, tasting often, until the right level of acidity is reached. Season to taste.
Using a mandolin or a sharp knife, very thinly slice the asparagus.
Place the salad leaves in one bowl and the asparagus in another. Divide the dressing between the two and toss both well to coat.
Combine along with half the Parmesan and walnuts and transfer to a serving platter or bowl.
Sprinkle the remaining Parmesan and walnuts over the top and serve immediately. Serves 6-8
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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.