Another Bite

Guys, save this dressing recipe for your future crunchy, sweet, salty, tangy salads.

I’ve been making variations of this dressing for the past year, and it never fails. It started with asparagus and hazelnuts, then fennel, peas and almonds, and yesterday’s version was asparagus, fennel, and grapes. Different vegetables, same dressing - and it always works its magic.

The recipe is simple:

• Finely chopped shallot
• Finely sliced dates (but feel free to use any dry fruits)
• Toasted nuts (hazelnuts or almonds)
• Lots of lemon zest
• Fresh lemon juice
• Good extra virgin olive oil
• Salt and black pepper
• Heaps of Parmigiano Reggiano
• Optional: chili or finely chopped jalapeño for a little heat

Mix everything together and spoon it generously over whatever crunchy vegetables are in season.

It’s technically a dressing, but it feels more like a topping. Sweet, citrusy, nutty, salty, and packed with texture. We’ve tried it with asparagus, peas, fennel, grapes, and plenty of other combinations, and somehow it always makes the vegetables taste better.

Sharing a few versions from different dinners because this one has become a regular at our table 🍋🥬✨

Such a simple way to elevate a steak-and-tomato dinner — and it takes just a handful of ingredients 🍅🥩🧄🥖🌿

Tear your favourite bread into chunks, drizzle generously with olive oil, season with salt and a sprinkle of za’atar, then bake until golden and crispy.

While that’s happening, cook a good steak (I used a dry-aged ribeye seasoned simply with salt) and toss together some cherry tomatoes with grated garlic, olive oil, salt, and pepper.

The magic happens when you combine the warm, crispy croutons with the tomatoes. Give everything a good mix so the bread soaks up all those garlicky tomato juices.

Pile it onto a platter, layer slices of steak over the top, finish with plenty of fresh basil, another drizzle of olive oil, and a pinch of flaky salt.

That’s it. Five ingredients, minimal effort, maximum reward.