Spring Super Salad
Photography 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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.