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Recipes Salads Vegetable
Recipes Salads Vegetable
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| Servings: | 4 |
| Author Notes: | This salad is a favorite 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. His favorite was an autumnal selection of peppery radishes, which are just made for salads; lovely earthy-sweet beetroots in different shades of orange and red, even some with stripes; the aromatic heart of a celery; sweet carrots; and some beautiful, crunchy, aniseedy-sweet fennel. Come spring and summer, a beautiful veggie salad can be made with baby asparagus, fava beans or small sweet zucchini (which you can treat just like cucumbers: slice them thinly or cut them into long strips with a special pepper). All these vibrant flavors need a powerful dressing to bring them together, so Pete decided to flavor his with chili and mint as they are very good friends – brilliant! |
| Ingredients: |
Grilled Chili Dressing: 3 fresh red chiles 10 tablespoons extra virgin olive oil 3 1/2 tablespoons fresh lemon juice a small bunch of mint, leaves picked and finely chopped sea salt and freshly ground black pepper Salad: 3 fresh beetroots (all different colors if possible), peeled 3 carrots, peeled 1 celery heart, with leaves 1/2 a small radicchio head, washed and dried 1 bunch of radishes, topped and tailed 1 fennel bulb, herby tops reserved |
| Instructions: |
Prepare the Dressing: Prick the chiles with the tip of a sharp knife – this stops them popping or exploding when they are cooked. Hold your chiles, one at a time, with a pair of metal tongs in a gas flame until they’re blackened and blistered all over. If you don’t have a gas stove, pop them under a hot broiler instead. Place the chiles in a small bowl, cover with plastic wrap, and leave for 15 minutes. This way they will steam in their own heat and the skins will peel off very easily. peel the chiles, open them up and scrape out all the white seeds. Discard these, then finely chop the flesh of the chiles. Put in a mixing bowl, add the oil, lemon juice, and mint, and mix well. Season to taste with salt and pepper. Set aside. Prepare Salad: 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 chili dressing, season carefully to taste, and serve sprinkled with the reserved fennel tops. |
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