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.
Serves: 6
INGREDIENTS
Salad
1 medium fennel bulb
1 crisp apple
3 radishes
2 handfuls rocket
2 tablespoons pistachios, roughly chopped
2 tablespoons capers
Dressing
2 tablespoons olive oil
2 teaspoons lemon juice
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
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.
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Issue 128
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.