Raw salad

Raw Salad

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)


  1. Use the pairing knife to clean the vegetables.
  2. 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.
  3. Roughly chop the herbs and add to the vegetables.
  4. 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.

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