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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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!