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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