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
![Green Vegetable Salad with Hazelnuts and Cranberries]()
RecipeGreen Vegetable Salad with Hazelnuts and Cranberries
Article by Claire Aldous![Fresh Vegetable Salad]()
RecipeFresh Vegetable Salad
Article by Claire Aldous![Green Bean and Fennel Salad with Tomato Raisins]()
RecipeGreen Bean and Fennel Salad with Tomato Raisins
Article by Claire Aldous![Raw Zucchini, Mushroom and Spinach Salad with Roasted Almonds and Parmesan Dressing]()
RecipeRaw Zucchini, Mushroom and Spinach Salad with Roasted Almonds and Parmesan Dressing
Article by Claire Aldous
latest issue:
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.