Make this mixed style of salad with what is fresh and best on the day. You could also use sliced cucumber, radish, small zucchini, mushrooms and different types of lettuces.

Serves 6-8

2 Tbsp Sabato egg mayonnaise
2 Tbsp Forum Cabernet Sauvignon vinegar
2 Tbsp extra virgin olive oil (EVO)
1 clove garlic, crushed
½ tsp dried oregano
Salt and freshly ground black pepper

½ small red onion, very thinly sliced
1 small carrot, peeled and sliced thinly
1 small fennel bulb, sliced thinly
1 red or yellow capsicum, sliced thinly
1 celery heart, sliced thinly
2 firm but ripe tomatoes, roughly chopped
Losada manzanilla olives
1 radicchio lettuce, torn
Green lettuce leaves, torn
Handful of rocket

Whisk all the dressing ingredients in a bowl and season.

Put all the ingredients except the lettuces in a large bowl. Toss with enough dressing just to coat then add the lettuce and gently toss again. Serve the remaining dressing separately.

Recipe by Claire Aldous



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