After over-indulging, I often crave this salad. All I want is vegetables, something fresh and crispy and full of vitamins. This delivers. It makes a great lunch with a slice of bread, or dinner – in vast amounts – with a tart dressing.
Serves: 2-4 (it makes about 750-900 grams) Prep: 15-20 minutes Cooking: 0 Stores: 2 days
- 1 fennel
- 1 courgette or cucumber
- 1 pepper
- 5-6 leaves of kavolo nero (or kale)
- 4 tomatoes
- 0.5 red onion or 6-7 spring onions
- 1-2 carrots
- Mint, a handful (optional)
- Flat parsley, a handful (optional)
- Coriander, a handful (optional)
- Salad bowl
- Pairing knife
- Mandolin or sharp knife
- Chopping board
- Two spoons (optional)
- Use the pairing knife to clean the vegetables.
- If you have a mandolin, thinly slice or julienne the vegetables and put in the salad bowl. If working with a knife, thinly slice the vegetables.
- Roughly chop the herbs and add to the vegetables.
- Toss with your hands or two spoons.
- Red: swap the carrots for raw beetroot and use a red pepper. Pair with a standard vinaigrette with a little bit of horse radish in it.
- Green: swap the carrot for another couple of peppers and use only green ones. Swap the tomatoes for a good handful of grapes, or –
even better – a tin of artichoke hearts, chopped into pieces.