Ice-Shaved Vegetable Salad

COOK TIME
Under 30 Min. Under 30 Min.
SERVES
6-8 6-8
Ice-Shaved Vegetable Salad
A great-make ahead dish to take to your friends or even enjoy on a picnic.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

For the salad:
  • 4 celery stalks with leaves, washed
  • 2 red beetroots, washed
  • 2 candy-striped beetroots, washed
  • 8 radishes, washed
  • 6 baby turnips, washed
  • 1 head of fennel and the fronds, washed
  • Fresh herbs for garnish
For the cranberry dressing:
  • 4 Tbsps. cranberry juice
  • 2 Tbsps. fresh ginger juice
  • 2 Tbsps. olive oil
  • Half a red onion, finely chopped
For the yoghurt and lime dressing:
  • 6 Tbsps. double cream yoghurt
  • Zest and juice of 2 limes
  • 2 Tbsps. water
  • Sea salt and freshly ground black pepper to taste
For the herb salsa dressing:
  • 15g Italian parsley
  • 15g mint
  • 3 Tbsps. olive oil
  • Juice of ½ a lemon
  • 1 garlic clove
  • Salt and black pepper to taste

  • Method

  • 1
    Using a vegetable peeler or mandolin, thinly shave the vegetables into a large ice bath and set aside. This ensures that the vegetables will stay crisp and wilt-free on hot summer days.
  • 2
    To make the cranberry dressing, place all the ingredients into a jar and shake well.
  • 3
    To make the yoghurt and lime dressing, place all the ingredients into a bowl and mix.
  • 4
    To make the herb salsa, place all the ingredients into a blender and blend until smooth.
  • 5
    To assemble the salad, drain the vegetables from the ice water and assemble in a serving bowl or platter.
  • 6
    Season generously with salt and pepper.
  • 7
    Top with mixed fresh herbs such as basil, mint, and parsley.
  • 8
    Serve with the three salad dressings in Le Creuset 10cm Mini Cocottes, on the side.