This salad is a favourite of my good mate Pete Begg. He was inspired to make it when he lived in Italy, where each stall at the local market would offer its own seasonal salad mix. Come spring and summer, a beautiful veggie salad can be made with baby asparagus, broad beans or small, sweet courgettes (which you can treat just like cucumbers: slice them thinly or cut them into long strips with a speed peeler). All these vibrant flavours need a powerful dressing to bring them together, so Pete decided to flavour his with chilli and mint as they are very good friends – brilliant!
Copyright © David Loftus
Unbelievable root vegetable salad
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Nutritional Information - Amount per serving:
- Calories 453kcal
- Carbs 19.2g
- Sugar 13.6g
- Fat 38.1g
- Saturates 5.5g
- Protein 4.2g
This recipe is from:
Cook with Jamie
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All these vibrant flavours need a powerful dressing to bring them together, so Pete decided to flavour his with chilli and mint as they are very good friends – brilliant!&p[description]=This salad is a favourite of my good mate Pete Begg. He was inspired to make it when he lived in Italy, where each stall at the local market would offer its own seasonal salad mix. Come spring and summer, a beautiful veggie salad can be made with baby asparagus, broad beans or small, sweet courgettes (which you can treat just like cucumbers: slice them thinly or cut them into long strips with a speed peeler).
All these vibrant flavours need a powerful dressing to bring them together, so Pete decided to flavour his with chilli and mint as they are very good friends – brilliant!&p[url]=http://www.jamieoliver.com/recipes/vegetables-recipes/unbelievable-root-vegetable-salad&p[images][0]=http://www.jamieoliver.com/_int/rdb2/upload/636_1_1349102807_med.jpg)
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All these vibrant flavours need a powerful dressing to bring them together, so Pete decided to flavour his with chilli and mint as they are very good friends – brilliant!)
Method
Very finely slice or shave the beetroots and carrots, using good knife skills, a mandolin on a fine setting or, most easily, a speed peeler, until you have a pile of thin, wavy, crunchy slices. Place in a big mixing bowl. With a sharp knife, slice the celery heart and leaves, the radicchio, the radishes and the fennel as finely as you can and add to the bowl of root veg slices.
Toss the root vegetables in the grilled chilli dressing, season carefully to taste, and serve sprinkled with the reserved fennel tops.
BUYING SUSTAINABLY SOURCED FISH
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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council
http://www.msc.org/
Fish Online
http://www.fishonline.org
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