A somewhat-antipasto salad

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 carrot
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.

4 thoughts on “A somewhat-antipasto salad

  1. Ah, You almost read my mind,- I was looking for some ideas to make some side dish for tonight, to go with my fishcakes, but using only the stuff I have in a fridge. Looks like I have exactly only ingredients for this salad! Thank you of that! And..I promise to take a picture too 🙂


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