Red oak lettuce is delicate in flavour and texture, and should only be dressed just before serving.
Red oak, fennel and radish salad with red wine vinaigrette
Australian Gourmet Traveller Christmas recipe for red oak, fennel and radish salad with red wine vinaigrette.
- Serves 10
- 10 mins preparation
Ingredients
- 1 red oak lettuce, leaves separated, washed and dried
- 1 small fennel bulb, thinly sliced
- 6 red radishes, cut into thin wedges
- ½ cup (loosely packed) flat-leaf parsley
- 30 ml aged red wine vinegar
- 1 tbsp orange juice
- 60 ml (¼ cup) extra-virgin olive oil
Method
Main
- 1Place leaves in a serving bowl with dark ends at top. Scatter with fennel, radish and parsley, season to taste and set aside.
- 2Whisk remaining ingredients in a bowl, season to taste, drizzle over salad and serve.
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