Italian fennel salad

Step 1

Toasting walnuts is optional but recommended. You can do it on a dry frying pan or, if toasting a larger batch, in to a 160º C / 320º F oven for about 10 minutes. You want them to be fragrant and to take on a little colour. Cool down before chopping roughly.

Step 2

Slice your pepper and fennel really thinly using a veggie mandolinę (and a guard) or a very sharp knife. Cut sliced veggies into mouth size pieces.

Step 3

Slice celery with a sharp knife, pulling off any tough fibres that sometimes like to pop out near the ends.

Step 4

Chop salad leaves roughly, slice olives and chop artichokes into small pieces.

Step 5

Combine all the ingredients, apart from nuts, in a large mixing bowl. Stir dressing through, adjust seasoning and plate. Top with crushed walnuts and serve immediately. I often serve this salad for dinner, alongside hummus with chilli oil and bread.

Step 6

Combine all the dressing ingredients (apart from sugar) in a small bowl and whisk until emulsified. Add a touch of sugar if needed - if your balsamic is a little too sharp. I find that when I use high quality balsamic that tends to be more mellow, I don't usually need it. Season with salt and pepper to taste.