Baby Butter Leaf Salad with Fennel and Raspberries
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This salad has been added by Rainbow Park Nurseries (Grower / producer)
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Ingredients

  • 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)

Dressing ingredients

  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar

Preparation

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.

Enjoy.

Additional information

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

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