Recipe: Nashi, grape and fennel slaw

Styling: Kate Arbuthnot
MANJA WACHSMUTH

Styling: Kate Arbuthnot

Light, crisp and juicy, this salad is superb alongside roasted duck or chicken legs.

INGREDIENTS

1 lemon, juiced
2 nashi pears, cores removed, thinly sliced
2 fennel bulbs, finely sliced, plus 2 tablespoons chopped fennel fronds
2 stalks celery, finely chopped
2 spring onions, finely sliced
½ cup roughly chopped parsley
100g seedless red grapes, halved
50g walnuts, toasted and roughly chopped

Dressing:

1 tablespoon lemon juice
1 tablespoon mirin
1½ tablespoons olive oil
½ teaspoon sesame oil
1 teaspoon Dijon mustard
1 teaspoon honey

METHOD

Place lemon juice in a bowl with chilled water and add the nashi and fennel bulb straight after slicing to prevent browning.  

Combine dressing ingredients, season to taste and set aside.  

When ready to serve, drain nashi and fennel and gently toss together with the dressing and all the other slaw ingredients except the toasted nuts. Arrange on a platter or in a bowl then scatter with the nuts.  

Serves 4

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 - NZ House & Garden

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