Tuscan Salad
Photography 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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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.