Tuscan Salad
Photography by Steve Rood.
Serves: 4
INGREDIENTS
1/2 loaf French bread
olive oil
1 red onion, thinly sliced
200 grams cured meats, eg salami, prosciutto
1 fennel bulb, thinly sliced
1/2 punnet cherry tomatoes, halved
1/2 telegraph cucumber, roughly chopped
1 head radicchio or cos lettuce
1 cup olives
1/2 cup caper berries
1/2 cup cornichons
Dressing
1/2 cup extra virgin olive oil
2-3 tablespoons red wine vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180°C.
Break the French bread into bite-sized pieces and toss with olive oil. Place on a baking tray, season with sea salt and freshly ground pepper and roast until golden. Cool.
Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Rip or cut the meats into large pieces.
Place all the ingredients in a large bowl.
Dressing: Whisk all the ingredients together and season. Pour over the salad and using your hands, toss well to coat. Transfer to a serving bowl.
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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!