Red oak, fennel and radish salad with red wine vinaigrette

AT A GLANCE

  • Serves 10 people

Red oak lettuce is delicate in flavour and texture, and should only be dressed just before serving.

  • 1 red oak lettuce, leaves separated, washed and dried
  • 1 small fennel bulb, thinly sliced
  • 6 red radishes, cut into thin wedges
  • ½ cup (loosely packed) flat-leaf parsley
  • 30 ml aged red wine vinegar
  • 1 tbsp orange juice
  • 60 ml (¼ cup) extra-virgin olive oil
01   Place leaves in a serving bowl with dark ends at top. Scatter with fennel, radish and parsley, season to taste and set aside.
02   Whisk remaining ingredients in a bowl, season to taste, drizzle over salad and serve.

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

GLEN PROEBSTEL

FEATURED IN

Dec 2009

Dec 2009

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