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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.