This pretty leaf salad with raspberry vinaigrette is so easy to make. My local market https://farmerandson.com.au started selling beautiful hand-picked mixed leaves, watercress and edible flowers from https://www.foragegourmetedibles.com.au last year when the restaurants were closed. I absolutely love them! They’re perfect for those occasions when you want to impress your guests.
I made this vinaigrette with some strawberries once that had seen better days. I thought I’d do the same with some neglected raspberries. You can also use frozen raspberries. Restaurant tip: if your salad leaves are looking tired, refresh them in a bowl of iced water for about ten minutes. Fennel tends to turn brown fairly quickly. To prevent this from happening, I like to put the slices in a small bowl of cold water with a squirt of lemon juice.
I’ll be serving this salad on Christmas Day, garnished with nasturtium flowers from my herb garden. If you also have nasturtiums in your garden, you might like to try making this dish: Grilled asparagus with nasturtium and mint sauce
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Pretty Leaf Salad with Raspberry Vinaigrette
- 150 g mixed leaves I use Forage Gourmet Edibles
- 1 fennel bulb, thinly sliced
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- edible flowers, to garnish
- 1/4 cup fresh raspberries
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 2 tbsp water
- salt and pepper
- Dry roast the sunflower and pumpkin seeds in a frypan over medium heat until they start to pop and brown a little. Remove from heat and set aside to cool.
- Wash the leaves and spin them dry in a salad spinner or pat with a dry towel. Arrange on a flat plate.
- Cut the hard core out of the fennel and slice it as finely as you can. (I like to use a mandolin). Add it to the leaves.
- Toss the salad in the raspberry vinaigrette (you will probably need about half of the vinaigrette).
- Sprinkle the cooled seeds on top and serve immediately.