Spring Super Salad
Photography by Sarah Tuck.
This simple salad is a beautiful combination of all the vibrant spring ingredients which happened to inspire Sarah Tuck as she wandered round her local grocer.
Serves: 4–6
INGREDIENTS
6 cups young watercress
2 small fennel bulbs
250g hot smoked salmon
2 small oranges, peeled and segmented
150g fresh mozzarella
½ cup toasted, skinned hazelnuts
Dressing
¼ cup olive oil
¼ cup orange juice
¼ cup lemon juice
sea salt to taste
METHOD
You don't really need instructions for this. Just trim the fennel bulbs and remove the outer layer then slice finely, ideally on a mandoline.
Then just layer the ingredients onto the plate and drizzle with infused oil or dressing.
Serves 6 for a light lunch or as an elegant spring entree.
Optional extras that would work well with the salad include quinoa, broccoli sprouts, asparagus, blanched peas or broad beans.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!