This easy recipe offers a delicious, nutritious contrast.
1 iceberg lettuce or 4 baby gem lettuces
1 fennel bulb
2 apples, sliced
1 small cucumber, sliced
2 cups chunky toasted ciabatta croutons
100g cremezola cheese
⅓ cup buttermilk
2T Italian white-wine vinegar
Slice the iceberg lettuce into quarters (or halves if you are using baby gem lettuces). Slice the fennel bulb lengthways into five millimetre-thick pieces.
Char the lettuce and fennel over a high heat on a Weber braai or using a grill pan.
Place the apple and cucumber slices on a large platter with the charred lettuce, fennel and croutons.
Blend the cheese, buttermilk, vinegar and honey to form a dressing and serve it drizzled over the salad. SERVES 2–4
Recipes and styling Brita du Plessis Photographs Sean Calitz
This recipe originally appeared in HL August 2015.