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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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.