Based on recipe by Matthew Evans from Feast magazine.
Try using red, black or daikon radishes in this salad, or a combination of all three.
160g mixed salad leaves, larger pieces torn, long stems removed (Laos Fresh Farm, Mooreville Gardens, Old School Farm, Steve’s Vegies, Thirlstane Gardens)
5 radishes, cut into wedges (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
2 apples, peeled, cut into wedges (Lees Orchard, Windara Orchard)
½ lemon juiced
Apple cider vinegar (Lost Pippin, Spreyton Cider Co)
1 tablespoon walnut oil (Walnuts @ Howth)
1 teaspoon olive oil (Coronea Grove Olives, Mt Direction Olives, Village Olive Grove, Wattle Hill Olives)
½ cup lovage, young celery leaves or flat-leaf parsley (Laos Fresh Farm, Old School Farm, Steve’s Vegies, Thirlstane Gardens)
Toss salad leaves gently with radishes and apples. Mix lemon juice and vinegar with the oils and season with salt and pepper. Pour over salad and toss to coat. Add herb leaves just before serving.