These Irresistible Italian dishes are ideal for an alfresco lunch. You’ll find the recipes in our November issue and download the free shopping list here
(Serves 4)
INGREDIENTS
10ml castor sugar
30ml white wine vinegar
1 red onion, thinly sliced
100g radicchio or red endive
50g assorted red or green salad leaves
6 radishes, thinly sliced
3 fresh figs, quartered
45ml micro herbs (optional)
FOR THE OLIVE VINAIGRETTE
1 garlic clove, crushed
10ml Dijon mustard
10ml castor sugar
30ml white wine vinegar
60ml extra virgin olive oil or
avocado oil
45g black olives, finely chopped
10ml fresh basil, finely chopped
salt and milled black pepper, to taste
METHOD
1. Mix the castor sugar and white wine vinegar in a small non-metallic bowl and add the onion. Coat the onions with the mixture and set aside for at least 15 minutes.
2. To make the olive vinaigrette, place the garlic, mustard, castor sugar and vinegar in a small non-metallic mixing bowl and whisk to combine.
3. Gradually add the oil, whisking after each addition until the oil has been incorporated.
4. Stir in the olives and basil and season to taste with salt and pepper.
5. When ready to serve, arrange the radicchio or endive, salad leaves and radishes on a salad platter.
6. Add half the vinaigrette and toss to coat the salad.
7. Arrange the reserved onions (discarding the soaking liquid), and figs on top of the salad with the remaining vinaigrette.
*COOK’S NOTE The vinaigrette will keep covered for up to three days in the fridge.