This salad will be well received at any meal; it’s crisp, sweet and peppery all at the same time. You could also use raw zucchini, asparagus, cucumber, white cabbage and raddichio.
1 medium fennel bulb
1 crisp apple
2 handfuls rocket
2 tablespoons pistachios, roughly chopped
2 tablespoons capers
2 tablespoons olive oil
2 teaspoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
Dressing: Whisk all the ingredients together in a large bowl and season.
Using a mandolin or sharp knife, shave the fennel, apple and radishes thinly, reserving the fennel fronds for garnish.
Add all the salad ingredients to the dressing and toss lightly to coat.
Lift out and place on a large platter then scatter with any capers and pistachios that remain in the bowl. Top with the reserved fennel fronds and a grind of pepper.
Menu: Serve with Basil and Feta Rolls, Roast Pork with Mixed Capsicums and Borlotti Beans, Artichoke, Salami and Ricotta Lasagna and Walnut and Chocolate Ganache Biscuits to finish.