The Kensington Salad
Kensington Market is one of my favourite places in the city to go to for inspiration and incredible food. It is a mix of bohemian style with vintage shops, food stands, cafes, and art galleries.
I go every Friday to pick up my groceries for the week and love talking to Joe, the owner of one of the vegetable shops. I never visit Joe with a list of things to pick up, instead I ask him what his favourites are of the week.
This recipe is my ode to a place that I love so much and gain so much inspiration from. The salad changes week to week - But this one was a little extra special.
INGREDIENTS
- Fennel, 1/2 bulb
- Castelfranco Radicchio, 1 full
- Sweet Pepper, 1 full
- Endive, 1 full
- Avocado, 1/2
- Shallot, 1/2
- Pumpkin Seed, 3 tbsp
- Lemon Zest, 1 tbsp
- + Dressing Ingredients
DRESSING
- 1/4 c olive oil
- 1/4 c tahini
- 3 tbsp apple cider vinegar
- 2 tbsp grainy dijon mustard
- 1 tbsp honey
- 1 tsp sea salt
- 2 tbsp water
- 1/2 tsp black pepper
PROCESS
- Whisk the dressing into a large bowl.
- Slice the fennel, red pepper, and shallot finely. Add to dressing to soak while making the rest of the salad.
- Add pumpkin seeds to a pan on medium-low, toast for 5-8 minutes until toasted.
- Slice endive into 1 inch pieces, add to fennel + pepper mix.
- Gently separate the radicchio leaves. Arrange them in serving bowl facing upwards.
- Spoon the fennel/pepper/endive mixture into the radicchio leaves.
- Top with sliced avocado, fennel fronds (the green tops from the fennel bulb), toasted pumpkin seeds, and lemon zest.
MOST IMPORTANT STEP:
Before eating, take a moment to savour the beauty of these vegetables and have a moment of gratitude that we get to enjoy such beautiful produce thanks to our local farmers.
