The contents of this mixed style of salad are usually determined by what is fresh and best on the day. You could also use cucumber, capsicums, small zucchini, red or green cabbage or other varieties of lettuce.
Serves: 8
INGREDIENTS
1 small red onion
1 carrot, peeled
1 small fennel bulb, trimmed
1 bunch radishes
1 soft green lettuce
1 head of red radicchio
100 grams wild rocket
2 ripe tomatoes sea salt
extra virgin olive oil
red wine vinegar
METHOD
Slice the onion thinly and soak in a bowl of cold water for 20 minutes. Drain and squeeze dry in a tea-towel.
Place in a large bowl.
Slice the carrot, fennel and radishes thinly and wash, dry and tear the lettuce. Separate the radicchio leaves and seed and roughly chop the tomatoes. As you prepare each vegetable, place it in the bowl.
Pour over enough olive oil to coat all the vegetables and sprinkle generously with salt. Add a dash of red wine vinegar and toss thoroughly but gently. Serve at once.
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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.