This has to be one of the prettiest and freshest salads I’ve made and the fabulous dressing is one I serve frequently with other salads. If green tomatoes aren’t available you can use red but slice rather than shave them.
Serves: 6
INGREDIENTS
2 large and 2 cherry-size green tomatoes
1 small fennel bulb, fronds trimmed off and reserved
1 Lebanese cucumber or ½ small telegraph cucumber
1 medium zucchini
½ teaspoon each sea salt and freshly ground pepper
zest 1 lemon
½ cup walnut pieces, roasted
Crème fraîche dressing
⅓ cup crème fraîche
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon honey
METHOD
Dressing: Whisk all the ingredients together and season.
Salad: Using a mandolin or very sharp knife, shave all the vegetables thinly. Place in a large bowl and toss with the sea salt and pepper.
Transfer to a serving platter and drizzle with some of the dressing and scatter with the fennel fronds, lemon zest and walnuts. Serve the remaining dressing separately.
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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.