RECIPE Spring Salad BY NAOMI SHERMAN SERVES: 6 PREPARATION TIME: 10 MINUTES You know it’s spring when you sit down to a salad that is bursting with crisp textures and fresh fl avours. Combine that with a hit of zesty lemon dressing and your spring fl ing is complete. You can mix and match the fresh greens, or the herbs, with what you have on hand or your preferred tastes, just make sure to wash and spin the greens to maintain quality and texture. INGREDIENTS METHOD 500 grams zucchini, peeled into Place the rocket leaves and the shaved fennel into cold water and rinse ribbons well, this will not only remove any impurities but will maintain crispness. 300 grams fennel, thinly shaved 120 grams rocket Remove from the water and place in the spinner basket, before spinning ¼ cup mint leaves to remove excess water. 2 Tablespoons dill fronds Lemon zest for garnish Remove the basket and base plate from the glass salad bowl and dry out any remaining water. DRESSING Place the rocket and fennel in the glass bowl and then add the zucchini ½ cup lemon juice (approx. 3 lemons) ribbons, fresh mint, and dill sprigs. Zest of 1 lemon 1 clove garlic, minced 昀椀 nely Use clean hands to toss well until evenly distributed. 1 teaspoons salt ½ teaspoon ground black pepper Place all of the dressing ingredients into your shaker and shake well 1 teaspoon Dijon mustard until emulsi昀椀 ed. 2 Tablespoons honey 1 cup light olive oil Prior to serving, drizzle about ¼ cup of dressing over the salad and toss to coat. This dressing can be kept in the fridge for up to two weeks. Add additional dressing to taste. Return to room temperature and shake well prior to use. Serve with a garnish of fresh lemon zest.