Recipe Nick Cummins, Urban Bounty Catering, Hobart

Serving size: Serves 6
Cuisine type: Mediterranean
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Side dish
Favourite flavours: Easy recipes, Salad

Australian House & Garden recipe for shaved fennel, red onion, walnut and lime salad.

INGREDIENTS

1 large bulb fennel
1 medium red onion
1 cup loosely packed flat-leaf parsley leaves, roughly chopped
½ cup (50g) walnuts

Dressing
1 tsp dijon mustard
½ tsp salt
½ teaspoon sugar
Juice of 1 lime
1 tbsp cider vinegar
2 tbsp olive oil

METHOD

1 Trim fennel stalks, reserving a few fronds for garnish, and remove tough outer layers. Using a mandoline, finely slice fennel crossways. Repeat with onion.

2 To make dressing, place all ingredients in a screw-top jar. Seal tightly, then shake vigorously to combine.

3 Place fennel, onion, parsley and dressing in a bowl. Toss to combine, then set aside for 15mins-1hr to allow flavours to infuse, tossing once or twice. To serve, season with pepper and garnish with reserved fennel fronds and walnuts.