My favourite thing about the change of seasons is the diversity in produce. This Autumal Salad makes the most of beautiful deep colours and flavours we get when the leaves begin to fall and the sun never seems to wake up.
- 2 large bulbs of fennel
- 2 courgettes
- 2 endive
- 1 romanesco
- 1 red chilli, deseeded and finely chopped
Trim the tops of the fennel bulbs and cut into half, then each halves into quarters, leaving you with 8 wedges per bulb (or if you prefer chunkier bits, only cut it into 6). Toss in olive oil and salt and roast in a moderate oven until tender (about 15-25 minutes depending on how thick your fennel bulbs are). Remove from oven and allow to cool.
Cut the courgette into half and then chunks 1cm thick, toss in olive oil and salt and roast for 10 minutes or until just cooked, remove from oven and allow to cool.
Cut the bottom of the root of the endive and romanesco so the leaves pull away easily. Rip them into edible sized chunks.
To serve, in a bowl toss lettuce, fennel, courgette and chilli, add a drizzle of good olive oil and a pinch more salt if needed.
This salad works great as a starter or teamed with red meat and a deep glass of red wine for the perfect welcome to winter dinner party meal.