The Kitchen Garden Project
Ingredients
3 carrots
3 raw beetroots (different colours if possible)
1 bunch of radishes
1 celery heart (with leaves)
½ a small radicchio or 1 baby gem lettuce
1 fennel bulb
1 lemon
½ a bunch of fresh mint
5 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
Method
Make eating salad fun for your kids by peeling vegetables into long thin ribbons for amazing texture
- 1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.
- 2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.
- 3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.
- 4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.
- 5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.
- 6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.
- 7. Cut the lemon in half.
- 8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.
- 9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
- 10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.
- 11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you’re happy.
- 12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
- leaves and dig in.
- Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all.
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