The arrival of cool weather needn’t be the end of eating great salads. Forget about those bags of limp mesclun lettuce and embrace what is in season currently.
INGREDIENTS
1 crunchy red apple, sliced with a julienne peeler (avoid the core)
juice of 1 lemon
½ red cabbage, sliced very finely using a mandoline
2 kale leaves, stems removed and cut into very fine ribbons
3 radishes, sliced with a julienne peeler
1 carrot, peeled and sliced with a julienne peeler
large handful mint, finely chopped
¾ cup hazelnuts, roughly chopped
Dressing
2 tablespoons white miso
3 rounded tablespoons good-quality mayonnaise (I use the olive oil and egg mayonnaise from Sabato)
1 teaspoon finely grated ginger
juice and zest of 1 orange
ground black pepper to taste
Crisp apple, radish and mint play beautifully with the robustness of red cabbage and kale. You’ll adore the orange and miso dressing – it’s delicately sweet, with loads of flavour. A mandoline and julienne peeler will ensure the salad texture is nice and fine. Lovely by itself or as part of a shared meal.
METHOD
Dressing: Combine all dressing ingredients in a small jug. Whisk until smooth. Season to taste.
Salad: Cover the apple with the lemon juice in a small bowl. Mix until well coated.
Combine all salad ingredients (except hazelnut and mint) in a large bowl. Toss with the dressing until well coated. Sprinkle over the mint and hazelnuts. Fold through the salad.
Serve within an hour. The salad should be served at room temperature (not cold).
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.