Winter crunch salad with a mind-blowing sauce

Winter Salad

Serves 4-6

  • For the sauce

  • 6 cloves garlic, peeled

  • 300 ml milk

  • 10 anchovy fillets in oil

  • 180 ml extra virgin olive oil, plus extra for drizzling

  • 2-3 tablespoons white wine vinegar

  • For the vegetables

  • a few young carrots, peeled and finely sliced

  • a few small raw beetroots, peeled and finely sliced

  • a few sticks celery, trimmed and thinly sliced, yellow leaves reserved

  • ½ small Romanesco or white cauliflower, broken into florets

  • 1 bulb fennel, trimmed and finely sliced, herby tops reserved

  • 1 handful small beetroot leaves, washed

  • 1 bunch radishes, trimmed and washed

  • ½ celeriac, peeled and finely sliced

Firstly, prepare all your veg, because once the sauce is done you'll be ready to serve! To make your sauce, put the garlic cloves, milk and anchovies into a saucepan and bring to the boil. Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn't boil over. Don't worry if it spits and looks a little lumpy – simply remove from the heat and whiz the sauce up with a hand blender. Gently blend in the extra virgin olive oil and the vinegar a little at a time – you're in control of the consistency at this point. If you like it thick, like mayonnaise, keep blending. Now taste it and adjust the seasoning. Make sure there's enough acidity from the vinegar to act like a dressing. It should be an incredible, pungent warm sauce.



There are two ways you can serve this – with both you need the sauce to be warm. Either pour the sauce into a bowl and place this on a plate, with the veg arranged around the bowl, or serve the veg in a big bowl and drizzle the sauce over the top. Sprinkle over the reserved herby fennel tops and celery leaves and finish with a drizzle of extra virgin olive oil.

Nutritional Information

Winter crunch salad with a mind-blowing sauce

Great for using up fresh seasonal veg

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I like to use the warm, delicately garlicky sauce as a dip for all those delicious crunchy veggies
Serves 4-6
40m
Super easy
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Method

This is a really interesting, delicious winter salad dish which is a great way of using up all the crunchy winter veg that's available. It's proper name is bagna cauda, which basically means 'hot bath' in Italian, and the idea is that you have a load of raw or just cooked pieces of vegetable which you dip into a delicious, warm sauce. You may like your sauce to be thick and oozy but I prefer mine to be quite thin and delicate, like the texture of thin custard, with a lovely sheen to it. You can use any vegetables you want, and depending on the season you can do a lighter summer version or a more root-veg-based winter one. I actually prefer my veg to be raw, as I love the crunch you get from them, but if you want to boil them briefly until they're al dente, feel free.

Firstly, prepare all your veg, because once the sauce is done you'll be ready to serve! To make your sauce, put the garlic cloves, milk and anchovies into a saucepan and bring to the boil. Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn't boil over. Don't worry if it spits and looks a little lumpy – simply remove from the heat and whiz the sauce up with a hand blender. Gently blend in the extra virgin olive oil and the vinegar a little at a time – you're in control of the consistency at this point. If you like it thick, like mayonnaise, keep blending. Now taste it and adjust the seasoning. Make sure there's enough acidity from the vinegar to act like a dressing. It should be an incredible, pungent warm sauce.

There are two ways you can serve this – with both you need the sauce to be warm. Either pour the sauce into a bowl and place this on a plate, with the veg arranged around the bowl, or serve the veg in a big bowl and drizzle the sauce over the top. Sprinkle over the reserved herby fennel tops and celery leaves and finish with a drizzle of extra virgin olive oil.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 394
    20%
  • Carbs 14.0g
    5%
  • Sugar 8.8g 10%
  • Fat 32.2g 46%
  • Saturates 5.1g 26%
  • Protein 8.8g 20%
Of an adult's reference intake

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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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  • For the sauce

  • 6 cloves garlic, peeled

  • 300 ml milk

  • 10 anchovy fillets in oil

  • 180 ml extra virgin olive oil, plus extra for drizzling

  • 2-3 tablespoons white wine vinegar

  • For the vegetables

  • a few young carrots, peeled and finely sliced

  • a few small raw beetroots, peeled and finely sliced

  • a few sticks celery, trimmed and thinly sliced, yellow leaves reserved

  • ½ small Romanesco or white cauliflower, broken into florets

  • 1 bulb fennel, trimmed and finely sliced, herby tops reserved

  • 1 handful small beetroot leaves, washed

  • 1 bunch radishes, trimmed and washed

  • ½ celeriac, peeled and finely sliced