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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Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!