Serves: 6
INGREDIENTS
250 grams raw asparagus, ends trimmed
1 fennel bulb, trimmed
4 radishes, thinly sliced
500 gram bag frozen broad beans
100 grams snow peas
1 small head cos lettuce,
finely shredded mint leaves, finely shredded
Dressing
4 tablespoons walnut or hazelnut oil
2 teaspoons white wine vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Finely slice the raw asparagus, fennel and the radishes.
Cook the broad beans in boiling salted water until just tender. Drain and cool under cold water then peel off the skins. Blanch the snow peas, drain and refresh. Cut on the diagonal into thin strips.
Dressing: Combine the dressing ingredients in a small bowl and whisk until well blended. Season.
To serve: Put all the salad ingredients in a large bowl. Pour over the dressing and toss gently to coat evenly. Pile on a platter and serve immediately.
Menu: Serve with Baked Salmon with Preserved Lemon Dressing and Little Lime Meringue Tarts 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.