Serves: 6
INGREDIENTS
250 grams raw asparagus, ends trimmed
1 fennel bulb, trimmed
4 radishes, thinly sliced
500 gram bag frozen broad beans
100 grams snow peas
1 small head cos lettuce,
finely shredded mint leaves, finely shredded
Dressing
4 tablespoons walnut or hazelnut oil
2 teaspoons white wine vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Finely slice the raw asparagus, fennel and the radishes.
Cook the broad beans in boiling salted water until just tender. Drain and cool under cold water then peel off the skins. Blanch the snow peas, drain and refresh. Cut on the diagonal into thin strips.
Dressing: Combine the dressing ingredients in a small bowl and whisk until well blended. Season.
To serve: Put all the salad ingredients in a large bowl. Pour over the dressing and toss gently to coat evenly. Pile on a platter and serve immediately.
Menu: Serve with Baked Salmon with Preserved Lemon Dressing and Little Lime Meringue Tarts 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!