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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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!