The dressing for this salad is quite thick and is best served separately. Each person can then dress their own portion of salad.
Serves: 4–6
INGREDIENTS
Salad
2 medium fennel bulbs
2 large red onions, peeled with root end left on
250 grams round green beans, stem end trimmed
1 cup large black olives, pitted
2 cups ripped, bite-sized pieces of baguette
olive oil
sea salt and freshly ground pepper
Dressing
¼ cup sliced almonds, roasted
¼ cup freshly grated Parmesan cheese
1 clove garlic, crushed
2 teaspoons capers
2 tablespoons chopped basil
2 tablespoons lemon juice
3 tablespoons apple juice
½ cup olive oil
To assemble
2 cups fresh or frozen broad beans, blanched and peeled
½ cup whole skin-on almonds, roasted and roughly chopped
8 cherry tomatoes, halved
handful mixed mesclun leaves
METHOD
Preheat the oven to 200˚C
Salad: Cut the fennel and onions into slim wedges through the root end. Place each salad ingredient in a bowl and toss with the olive oil, salt and pepper. Place on a large baking tray and roast until just tender and lightly golden, turning occasionally. Remove each ingredient from the tray as they are cooked. The bread will only take about 8-10 minutes. Cool.
Dressing: Put all the ingredients in a food processor and process until smooth. Season and add a little more apple juice if you want a thinner dressing.
To assemble: Combine the vegetables and bread with the broad beans, almonds, tomatoes and mesclun leaves and place in a serving bowl. Serve the dressing separately. Serve with the pork and sage saltimbocca.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.