Shaved fennel and mint salad
- 9665 Views
- 0 Comments
10 mins
10 mins
-
Ready Time
Preparation
Cooking
Serves
Monday Morning Cooking club is made up of six woman who have been cooking together every Monday morning since 2006. Their directive was to put together a cookbook to raise money for charity. It was then their mission to take it one step further, and to actually try to find the best recipes from the best cooks in Sydney's Jewish Community.
"We wanted to share with the world our community's unusually strong, somewhat obsessive, connection with food".
Ingredients
- 1fennel bulb, about 450g, fronds reserved
- 6-8 (160g) small radishes
- 6-8 (180g) brussel sprouts
- 1 1/2 cups (240g) peas, blanched
- 1 long red chilli, deseeded and finely sliced
- 1 large handful mint leaves, torn
- 100g walnuts
- 150g goat's cheese, crumbled
- Dressing
- 100ml lemon juice
- 2 tablespoons sherry vinegar
- 100ml olive oil
- 3/4 teaspoon sea salt
- Freshly ground black pepper
Method
- Using a food processor with a variable slicer and wide food shoot, slice the fennel, radishes and brussel sprouts very finely. Place in a bowl and add the peas, fennel fronds, chilli and mint. Toss together gently.
- To make the dressing, in a small bowl, whisk together the lemon juice, sherry vinegar, olive oil, salt and pepper.
- Toss the salad with the dressing, then garnish with the walnuts and goat's cheese.
"When making salads, I have learned to adjust ingredients according to visual balance and personal likings. If a salad calls for feta cheese but someone loves goat’s cheese, then I use that instead. I like to use a large, lightweight mixing bowl to toss the salad and then transfer it to the serving dish, adjusting for colour and appearance if needed" says Lisa Lipshut from Monday Morning Cooking Club.
Comments