A month in Queensland and we were searching for new ideas for salads. This one caught my eye and proved to be a winner. Sorry, no photos just yet thanks to the mysteries of a borrowed iPad.
1 stalk of celery
1 or 2 stems from a fennel bulb
1/4 cup of black olives
A good amount of dried Italian herbs
Salt and pepper (optional)
1 teaspoon of capers (optional)
Dressing: 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1 clove of Finely minced garlic
Dice the carrot, celery and fennel into 5 mm cubes, and roughly chop the olives.
Toss them into a bowl and add as much of the Italian herb mix as you like. Sprinkle a good pinch of salt and pepper in as well.
Mix the dressing together in a separate bowl and pour over the top of the salad just before serving.