FESTIVE FEAST MENU 2021: SIMPLE SALADS

 
 
 

We’re pretty confident that Bart and Lisa Simpson would change their tune pretty quickly if Marge whipped up one of these salads for Christmas Day in Springfield! They’re fresh, colourful and sure to win over your guests.

 
 

fennel, blood orange and walnut salad

It’s the blood orange for us. This citrus over-achiever brings a subtle sweetness and a tangy after-taste to the party, along with a pop of colour to complement our Christmas table styling. What more could you ask of a salad ingredient?

SHOPPING LIST

2 medium fennel bulbs

2 blood oranges

Juice of the blood oranges

2 tbsp olive oil

100g walnuts

Micro herbs (find these cute ‘lil guys at your greengrocer)

Salt flakes and cracked pepper to taste

READY, STEADY, COOK!

  1. Wash, trim and halve the fennel bulbs then shave them on a mandolin or slice as thin as possible with a knife. Finely chop the fennel leaves.

  2. Peel the blood oranges with a knife, removing the skin and white pith.

  3. Using a sharp knife cut out all the fillets (Google ‘how to fillet an orange"‘ - it’s s thing!) Save the orange juice and set it aside for the dressing.

  4. Lightly toast the walnuts in a frypan over high heat until aromatic. Chop roughly and set aside.

  5. In a separate bowl, dissolve 1/4 tsp salt with the juice from the orange.

  6. Pour in the olive oil and mix until combined.

  7. Assemble fennel, oranges, microgreens and walnuts in a bowl. Pour the dressing over the salad and mix. Season with pepper and salt to taste.

  8. Stand back and admire the burst of colour… then dig in!

 
 

TOMATO & BURRATA SALAD

At this risk of sounding cheesy… we think this salad is really grate! 😉

SHOPPING LIST

125g fresh burrata

200g mixed heirloom tomatoes

1/4 cup basil leaves, loosely packed

3 tbsp Extra Virgin Olive Oil

1 tsp balsamic glaze

Salt flakes and black pepper to taste


READY, STEADY, COOK!

  1. Place the ball/s of burrata in the centre of a large platter.

  2. Slice some of your tomatoes crossways. Keep some whole. Arrange the tomatoes around the burrata, then sprinkle over the basil leaves.

  3. Place the olive oil and balsamic glaze into a small bowl and whisk together to combine.

  4. To serve, drizzle the dressing over the burrata and tomatoes.

  5. Season with sea salt and freshly ground black pepper.

ENJOY!

 
 
 
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