- 1 small butter lettuce (try the salanova butters because of their small leaves) or you can choose a butter leaf pre-pack
- 1 punnet raspberries
- 1 handful of finely sliced fennel
- About 60g goats cheese
- 1 handful of shelled raw pistacio nuts (crushed)
- 4 tablespoons olive oil
- 3 tablespoons red wine vinegar
Cut and wash the lettuce, finely slice the fennel into 2-3 cm strips.
Make your dressing - just whisk the olive oil and red wine vinegar together.
On a large flat platter plate, ideal for sharing, pour about 1/2 of the dressing on the base of the plate (we want to avoid drowníng the salad leaves)
Place a nice thick layer of your butter leaves on top of the dressing on the the plate.
Next, scatter a layer of the sliced fennel then stack on the raspberries (tip: cut them in half to bring out the vibrant colour)
Crumble the goats cheese over the top.
Now lightly roast your pistacios in a fry pan in a little olive oil. Be careful, it only takes about 30-60 seconds!! (otherwise they will burn). Sprinkle them over the top.
Just before serving - drizzle the remaining dressing over the top.
This salad serves four people as a starter and is provided by Rainbow Park Nurseries, New Zealand. You can also enjoy this after the main meal as a dessert salad. Your choice! It is made using home grown salanova butter lettuce.
This salad will serve 4 people to share as a starter or side dish