
FOR THE DRESSING |
1⁄4 cup freshly squeezed lemon juice |
3 tablespoons orange juice |
3 tablespoons extra virgin olive oil |
finely grated zest of 1 lemon |
1 teaspoon caster sugar |
1⁄4 cup currants |
FOR THE SALAD |
800g jersey benne or small new potatoes |
800g jersey benne or small new potatoes |
5 cups wild rocket leaves |
1 cup mixed soft herbs (I used mint, parsley and fennel fronds) |
1⁄2 cup pinenuts, lightly toasted |
1. |
FOR THE DRESSING |
2. |
Whisk the citrus juices, olive oil, zest and sugar together. |
3. |
Season well with salt and freshly ground black pepper and add the currants. |
4. |
Store in a sealed container in the fridge for up to 2 days. |
5. |
FOR THE SALAD |
6. |
Bring a large pot of salted water to the boil, add the potatoes and cook for 15-20 minutes or until just cooked through. |
7. |
Drain and allow to cool. |
8. |
Trim the base and tough outer layer of the fennel bulbs and slice finely. |
9. |
Layer the rocket, fennel, potatoes, and herbs onto a serving platter. |
10. |
Drizzle with dressing and sprinkle with pinenuts and reserved fennel fronds. |