Incorporate this delicious fennel and onion salad as a side dish to any meal. The saltiness of the capers mixed with lemon juice provides a refreshing and tasty dressing for some simple greenery.
INGREDIENTS
1 medium fennel bulb
½ small red onion
2 handfuls rocket or watercress
small handful picked mint leaves
Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients in a bowl and season.
Salad: Finely shave the fennel and onion. Soak the onion in a bowl of cold water for 5 minutes then drain and squeeze dry. Combine the ingredients in a bowl and toss with enough dressing to just coat the leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeGreen Vegetable Salad with Hazelnuts and Cranberries
Article by Claire Aldous
RecipeFresh Vegetable Salad
Article by Claire Aldous
RecipeGreen Bean and Fennel Salad with Tomato Raisins
Article by Claire Aldous
RecipeRaw Zucchini, Mushroom and Spinach Salad with Roasted Almonds and Parmesan Dressing
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.