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A foraging delight with a little of this and a little of that.
300g salad leaves - rocket, mizuna, raddichio, baby kale leaves, chard etc
2 bulbs of fennel, tops removed and reserved for later
6 radishes, sliced thinly
50g toasted hazelnuts, lightly crushed
sea salt flakes and cracked pepper
1 garlic clove, (or smoked garlic clove) sliced finely
2 shallots, diced finely
juice of 2 lemons
splash apple cider vinegar
1 Tbsp runny honey
Pick through the leaves, removing any that are wilted, tough-looking or discoloured. Wash the leaves gently in cold water and drain well to remove as much water as possible or the dressing will not adhere.
Prepare the fennel by removing leaves and tough outer shell of the bulb. Slice the fennel very thinly and add to the salad leaves. Add a few of the fennel leaves along with the sliced radish and hazelnuts.
Make the dressing by putting all the ingredients in a small bowl and mixing well to combine. Add a pinch of salt and taste and adjust if necessary.
To assemble the salad, sprinkle over a little sea salt and a grind or two of pepper, drizzle over the dressing and toss lightly with your fingertips so that every ingredient in the salad is coated lightly with dressing. This is the difference between a nice salad and a fantastic salad.
• Alison Lambert, chef at the Otago Farmers' Market, will be demonstrating this recipe at the market on Saturday morning.