Its hot. Make this in five and get out of the kitchen on to the terrace. 

 

All you need for a great salad is a fabulous dressing and some super fresh veggies and leaves.  Here its zucchini cut thin and left raw (you could char grill them but the crunch of the raw ones works well with this dressing), fennel and some onions cut paper thin too.  Parsley and walnuts scattered over ensure its not too pale and uninteresting and there is plenty of chlorophyll.  All that remains is to reach for a bottle of something very cold..best done if you can restrain yourself …after using the sharp knives on the veggies. I’m just saying…some of us are more accident prone than others 🙂 although having said that I’ve broken more bones than cut myself in the kitchen …as a totally irrelevant tidbit.  Eat this with some good cheese (calcium for dem bones) and fresh bread for a complete meal in minutes. 

Ingredients 

First check the fridge as this is definitely a dish that lends itself to using up leftovers. So if you have some carrot, some green beans (cooked), celeriac, apple even or some other bits and pieces…give them a try.  I used in this one which served two:

2 medium zucchini

1 bulb of fennel

half a small white onion sliced very very thinly

a handful of walnuts

a handful of rough chopped parsley

quite a lot of Buffalo Cream & Walnut Dressing  

Gadgets & Gizmos

A chopping board and a good knife. A wooden platter or a tray as the slices lend themselves to being served like this. 

How To

Chop everything up before you arrange the platter. 

Start arranging…

 

Spoon the sauce in a line down the middle. And this tells you everything about food presentation.  At this point this dish looks horrible..beige on beige on sludgy. Euch!  

Dress it all up with chopped walnuts and parsley and it all changes and looks lush.  Eat with fresh bread and some good cheese for a complete meal in minutes.