serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Stream free On Demand
Signature Salad
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 4 baby radishes
- ½ fennel bulb
- 1 small green apple
- 1 carrot
- ½ avocado, diced
- 1 head baby butter or cos lettuce, leaves separated
- ¼ cup coarsely chopped coriander leaves and stalks
- 4 garlic chives, thinly sliced
- 200 g sashimi grade tuna or salmon, thinly sliced
Dressing
- 60 ml (¼ cup) fish sauce
- 60 ml (¼ cup) rice vinegar
- 2 tbsp white sugar
- 2 garlic cloves, finely chopped
- ½ long green chilli, finely chopped
- 2 tbsp lime juice
Instructions
- For the dressing, place the fish sauce, vinegar, sugar and 125ml (½ cup) water in a small saucepan over medium heat and stir to combine. Bring to just below boiling point, then remove from the heat and set aside to cool. Stir in the garlic, chilli and lime juice.
- Meanwhile, finely slice the radishes, fennel and apple, then cut the carrot into batons and dice the avocado.
- To serve, arrange the lettuce leaves on the base of a large serving plate and scatter the vegetables and herbs over the top. Place a piece of tuna on the top of each lettuce leaf, then drizzle the dressing over the top, with the remainder served in a small bowl.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Signature Salad
