Ingredients
- 300g salad leaves – rocket, mizuna, raddichio, baby kale leaves, chard etc
- 2 bulbs of fennel, tops removed and reserved for later
- 6 radishes, sliced thinly
- 50g toasted hazelnuts, lightly crushed
- Sea salt flakes and cracked pepper
- Dressing
- 1 garlic clove, (or smoked garlic clove) sliced finely
- 2 shallots, diced finely
- Juice of 2 lemons
- Splash apple cider vinegar
- 1 Tbsp runny honey
Spring Salad
Method
- Pick through the leaves removing any that are wilted, tough looking or discoloured
- Wash the lettuce gently in cold water and drain well to remove as much water as possible or the dressing won’t adhere to the leaves
- Prepare the fennel bulb by removing leaves and tough outer shell of the bulb, slice the fennel very thin and add to the salad leaves
- Add a few of the fennel leaves along with the sliced radish and hazelnuts
- Make the dressing by adding all the ingredients into a small bowl and mix well to combine, add a pinch of salt and taste – adjust if necessary
- To assemble the salad sprinkle over a little sea salt and grind or two of pepper, drizzle over the dressing and toss with lightly with your fingertips so that every ingredient in the salad is coated lightly with dressing
- This is the difference between a nice salad and a fantastic salad
Comments
This is foraging delight with a little of this and a little of that and before you realise it you have created a delightful seasonal salad.
Thanks to Wairuna Organics for their mescalun mix, and to Ettrick Gardens for the radicchio used in the demonstration.
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