Crudo veg salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Ingredients
- 1 medium carrot, thinly shaved
- 4 baby courgettes, thinly shaved
- 1 small fennel, thinly sliced
- 4 radishes, thinly sliced
- 1 Pink Lady apple, cored and thinly sliced
- 1 medium candy beetroot, peeled and thinly sliced
- a small handful of leaves mint
- a small handful of leaves basil
DRESSING
- 4 tbsp extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 red chilli, seeded and finely chopped
Method
- STEP 1
Put the carrot, courgettes, fennel, radishes and apple in a bowl filled with iced water, and leave for 5-10 minutes – this will make them crunchy.
- STEP 2
Drain well and pat dry on kitchen paper.
- STEP 3
Whisk together the extra-virgin olive oil, lemon zest and juice and red chilli with some seasoning in a bowl, then add the beetroot and vegetables.
- STEP 4
Toss well, scatter in the herbs, spoon onto a platter and serve.
