A summer salad for entertaining from Petite Kitchen

Eleanor Ozich of Petite Kitchen creates the perfect summer salad for your guests.

A fresh rocket and fennel salad by Petite Kitchen. Picture / Eleanor Ozich.

To me, a salad is so much more than a pile of lettuce leaves - they are the perfect excuse to get creative with gorgeously bold and robust flavours. It's all about combining different textures and colours, topped off with a balanced and delicious dressing.

So without further ado, as my first Viva recipe for the year, here is my favourite go-to salad recipe. Fresh and peppery rocket is tossed with fresh mint, thinly sliced fennel, shaved parmesan and roasted walnuts, then dressed in a lemony anchovy vinaigrette. A delicious salad that takes only a few minutes to throw together.

Serves 4-6 as a side

• 2 small bulbs of fennel
• Large handful of fresh mint leaves
• 200g finely shaved parmesan
• ½ cup toasted walnuts, crushed
• 4-5 large handfuls of fresh rocket (about 100g)

For the vinaigrette:
• 4 anchovy fillets
• 1/3 cup olive oil
• 1 bulb garlic, peeled
• Juice of two lemons
• Sea salt
• Pepper

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New Zealand Herald

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