Pretty Leaf Salad with Raspberry Vinaigrette
A salad of pretty mixed leaves, shaved fennel and a tangy raspberry vinaigrette
Servings: 8 people
Ingredients
- 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
Raspberry Vinaigrette
- 1/4 cup fresh raspberries
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 2 tbsp water
- salt and pepper
Instructions
- 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.
Notes
The salad is best made just before serving, but you can toast the seeds and make the dressing a day ahead. Store the seeds in an airtight container and the dressing in the fridge. Both will keep for a week.