This is my favourite dressing for tossing with any salad that has firmer style vegetables in the line-up such as red or white cabbage.
Serves: 6
INGREDIENTS
Dressing
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 clove garlic, crushed
½ teaspoon dried oregano, preferably Sicilian
sea salt and freshly ground pepper
Salad
1 fennel bulb, fronds reserved
1 radicchio lettuce
1 red apple, julienned
2 cups very thinly sliced white cabbage
½ cup walnuts, roasted and roughly chopped
½ cup freshly grated Parmesan cheese
METHOD
Dressing: Whisk all the ingredients in a bowl and season.
Salad: Slice the fennel and radicchio very thinly and combine in a large bowl with the apple, cabbage and most of the nuts. Add enough dressing to coat the salad then toss through half of the Parmesan. Transfer to a platter and top with the remaining nuts, Parmesan and reserved fennel fronds.
Menu: Serve with Roast Pork Belly, Apple and Tarragon Salsa Verde,Gnocchi Alla Romana and finish with Espresso Flans.
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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.