Venetian Summer Salad
Prep: 15 mins
Cook: 2 mins
Memories of a summer in Venice inspired this elegant creation. Close your eyes with each bite and pretend you're being ferried about on a gondola.
This recipe is a:
See this week's box.
Ingredients you'll need
- 3 peaches
- 1 fennel bulb
- A 150g pot of Greek style yogurt
- A handful of red basil
- 1 lettuce
- A pinch of saffron powder
- A handful of flaked almonds
From your kitchen
- Sea salt and freshly ground pepper
Step by step this way
- 1.
Whisk the yogurt with a pinch of saffron powder. Whisk in 2 tbsp to thin.
- 2.
Strip the basil from its leaves. Slice the base from your lettuce. Separate the leaves and add the basil. Halve your fennel. Use a veg peeler to shave into thin wisps, or just very finely slice (or do both). Arrange on a platter or plates. Drizzle your saffron dressing over or splat Jackson Pollock style. Serve the remaining dressing on the side.
- 3.
Set a frying pan over medium heat. Add your flaked almonds and a pinch of salt. Cook till lightly toasted.
- 4.
Halve your peaches. Scoop the stones out with a teaspoon. Slice. Dot them over the top of the salad. Finish with the toasted almonds. Season to taste.
- 5.
