Apart from all its delicious crunchiness, I love the versatility this salad offers. Using whatever is fresh and best on the day, you can put together all your favourite vege combinations. I allow a couple of good serving-spoonfuls for each person.
Serves: 6-8
INGREDIENTS
Salad (our selection)
1 fennel bulb
½ medium kohlrabi, peeled
1 small nashi pear
2 baby turnips
2 large radishes
1 medium yellow beetroot, scrubbed
2 small orange beetroots, scrubbed
2-3 cups thinly sliced white cabbage
leaves from 3 Brussels sprouts
assorted baby carrots, scrubbed
Dressing
¼ cup olive oil
2 tablespoons sherry vinegar or lemon juice
2 teaspoons wholegrain mustard
1 teaspoon runny honey
2 cloves garlic, crushed
sea salt and ground pepper
To serve
200 grams stracciatella
1/3 cup chopped and roasted hazelnuts
METHOD
Dressing: Whisk all the ingredients together and season.
Salad: Thinly slice all the veges, leaving a few baby carrots whole for garnish if desired.
To serve: Arrange the veges on a large platter and nestle in the stracciatella. Spoon over the dressing then scatter with the hazelnuts and a few fresh carrot tops, if available.
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