Spring Super Salad

, from Issue #0. September, 2016
Photography Sarah Tuck.
    Spring Super Salad

    This simple salad is a beautiful combination of all the vibrant spring ingredients which happened to inspire Sarah Tuck as she wandered round her local grocer. 

    Serves: 4–6

    INGREDIENTS

    6 cups young watercress
    2 small fennel bulbs
    250g hot smoked salmon
    2 small oranges, peeled and segmented
    150g fresh mozzarella
    ½ cup toasted, skinned hazelnuts
    Dressing
    ¼ cup olive oil
    ¼ cup orange juice
    ¼ cup lemon juice
    sea salt to taste

    METHOD

    You don't really need instructions for this. Just trim the fennel bulbs and remove the outer layer then slice finely, ideally on a mandoline. 

    Then just layer the ingredients onto the plate and drizzle with infused oil or dressing. 

    Serves 6 for a light lunch or as an elegant spring entree.

    Optional extras that would work well with the salad include quinoa, broccoli sprouts, asparagus, blanched peas or broad beans.
     

    Stuck in the Kitchen

    Stuck in the Kitchen

    This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.

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