NZ House & Garden - - GATHERINGS -

This is an unas­sum­ing salad to look at but it packs a lot of punch, thanks to the ad­di­tion of plenty of fresh herbs and raw gar­lic, and com­ple­ments the rest of the meal ex­tremely well. Us­ing a goodqual­ity flavoured olive oil can be a nice ex­tra touch. 1 head cos let­tuce (or 4 baby cos let­tuce or

sub­sti­tute ice­berg let­tuce) 1 fen­nel bulb 4-5 spring onions, sliced 1 bunch fresh dill, roughly chopped 1 small bunch fresh mint, roughly chopped 1 small bunch flat-leaf pars­ley, roughly chopped 2 gar­lic cloves, crushed 1 lemon, juiced Gen­er­ous pinch flaky sea salt and cracked black

pep­per Gen­er­ous driz­zle good-qual­ity olive oil Slice let­tuce and fen­nel and gen­tly toss to­gether in a bowl. Add spring onions and herbs and gen­tly toss again.

In a small jug, whisk gar­lic with lemon juice and pour over the salad. Sea­son with salt and pep­per and driz­zle over the olive oil. Toss well and serve. Serves 6

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