You can use a variety of vegetables for this salad. I like to keep it mostly green and white with a little colour and texture from the red onion. Use finely sliced radishes instead of onion, if preferred.
Serves: 6
INGREDIENTS
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon dried tarragon
sea salt and ground pepper
Salad
100 grams snow peas
100 grams sugar snaps
12 stalks medium asparagus, ends snapped off
1 small fennel bulb, fronds reserved
1 small red onion
2 medium zucchini
METHOD
Dressing: Whisk all the ingredients in a large bowl and season. Salad: Blanch the snow peas and sugar snaps in salted boiling water for 1–2 minutes. Lift out and plunge into iced water to cool.
Cook the asparagus in the same boiling water until only just tender. Add to the iced water then drain all the vegetables and place on a clean tea towel to drain.
To assemble: Slice the asparagus into 2–3 pieces on the diagonal. Finely shave the fennel and red onion on a mandoline and use a vegetable peeler to shave long strips off the zucchini.
Add all the vegetables to the dressing and gently turn to combine. Lift out of the bowl and pile up loosely on a serving plate. Top with reserved fennel fronds and a grind of pepper. Serve immediately.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.