Mixed Raw Salad

, from Issue #11. August, 2015
Photography by Becky Nunes.
Mixed Raw Salad

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


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


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.