This salad will be well received at any meal; it’s crisp, sweet and peppery all at the same time. You could also use raw zucchini, asparagus, cucumber, white cabbage and raddichio.
Serves: 6
INGREDIENTS
Salad
1 medium fennel bulb
1 crisp apple
3 radishes
2 handfuls rocket
2 tablespoons pistachios, roughly chopped
2 tablespoons capers
Dressing
2 tablespoons olive oil
2 teaspoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients together in a large bowl and season.
Using a mandolin or sharp knife, shave the fennel, apple and radishes thinly, reserving the fennel fronds for garnish.
Add all the salad ingredients to the dressing and toss lightly to coat.
Lift out and place on a large platter then scatter with any capers and pistachios that remain in the bowl. Top with the reserved fennel fronds and a grind of pepper.
Menu: Serve with Basil and Feta Rolls, Roast Pork with Mixed Capsicums and Borlotti Beans, Artichoke, Salami and Ricotta Lasagna and Walnut and Chocolate Ganache Biscuits to finish.
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latest issue:
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.