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Fennel, radish and mint | Nigel Slater

A refreshing winter salad to have as a side or use as a base for more substantial dishes

A fresh, crunchy salad to complement, rather than replace, the rich, sweet food of the season. Mix together 100ml each of natural yogurt and soured cream. The unstrained variety of yogurt is the most suitable. Season with a grinding of salt and another of black pepper. Shred 12 medium-sized mint leaves and add them to the dressing. Beat in 1 tbsp of peppery olive oil and set aside.

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Thank you Source: Food & Drink – the guardian

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