This past weekend I had the privilege of watching Christine Stevens prepare a few recipes from her book Harvest at the Cape Town Book Fair. One of the dishes she prepared was a winter salad containing cabbage, carrot, celery and onion dressed with an orange juice vinaigrette. She explained that she thought cooking was all about adapting and that the original recipe in her book used fennel, but since she had none on hand she’d substituted onion instead. The combination of fennel and orange was the inspirational springboard for this salad lunch.
- Mixed salad leaves topped with
- carrot, red onion and fennel marinated in a little orange juice topped with
- sliced smoked chicken and
- orange segments with feta cheese.