Over the past few months, we have been enjoying a lot of salads, which I have just thrown together with whatever we have in the fridge and they have been turning out brilliantly. This is one of the ones that I actually documented what I did and thought I would share it.
As with most salads, this one is a great one to pair with any sort of barbecued meat, chicken or fish and a good one to take to friends place if you’re asked to bring a salad as it’s a little bit different.
I have found that with the regular appearance of new and different salads on the dinner table over the Summer, the kids have taken more of a liking to salad, especially Claire. Previously she would have a sparrows helping of salad, now she will help herself to seconds and thirds. Whether this is an age thing or a product of repetitive exposure, I’m not sure, but we’ll go with it and keep having salads.
I have written posts before on ways to spice up a salad, but the main things that make this salad are:
- It contains fruit for a bit of sweetness
- It contains nuts for some crunch and protein
- It includes some veggies, which are more regularly seen as cooked veggies and not in a salad – the broccoli
- It is topped with cheese for some protein and, let’s be honest, everyone loves cheese.
While these points are crucial for every salad, they do help to make it a ‘next level’ salad rather than a lettuce, tomato and cucumber salad, which does get a little bit boring.
- 1/2 a medium zucchini, finely sliced
- 1 tbs white wine vinegar
- 1 baby fennel, finely sliced
- 1 green apple, cut into matchsticks
- 1/2 a small head of broccoli, cut into small florets
- 10 snow peas, halved lengthways
- 10 sugar snap peas, halved lengthways
- 10 green beans, trimmed and cut into thirds
- 1/3 cup walnuts, toasted
- 2 tbs goats cheese
- 1-2 tbs fennel fronds
- 1/4 cup extra virgin olive oil
- 2 tbs apple cider vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey
- Salt and pepper
- Preheat the oven to 200°C and line a small tray with baking paper.
- Using a mandolin (if you have one), finely slice the zucchini into rounds and place into a small bowl. Add the white wine vinegar and toss to coat and set aside.
- Finely slice the fennel, using the mandolin and place into a large bowl. Change the mandolin setting to cut the apple into matchsticks and add to the fennel. If you don’t have a mandolin, using a knife will also work well for the zucchini, fennel and apple.
- Place broccoli florets, snow peas, sugar snap peas and beans into a medium sized bowl and blanch by covering with boiling water. Allow this to sit for 2-3 minutes and then drain the water and refresh under cold water. Add to the bowl with the fennel.
- Place the walnuts into the preheated oven and toast until golden brown. This will take 5-10 minutes but check after 5 minutes.
- While the walnuts are toasting, prepare the dressing by combining all ingredients in a small bowl or jar and mixing/shaking well to combine.
- Add the zucchini to the remainder of the salad ingredients, discarding the white wine vinegar. Add the dressing and toss to coat. Place into serving bowl and top with toasted walnuts, goats cheese and fennel fronds. Edible flowers are a lovely finishing touch also.
- Serve and enjoy.