Italian Salad

, from Issue #42. August, 2015
Photography by Manja Wachsmuth.
Italian Salad

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.



1 medium fennel bulb
½ small red onion
2 handfuls rocket or watercress
small handful picked mint leaves

3 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, crushed
2 tablespoons capers
sea salt and freshly ground pepper


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.