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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!