Venetian Summer Salad | Abel & Cole
Venetian Summer Salad
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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.