White-ish salad

Name: White-ish salad
Yield: For 6–8 as a side dish
Ingredients: 200 g (7 oz.) yellow beans, blanched, refreshed and cut into 2.5cm (1in.) lengths (about 1 cup prepped); 200 g (7 oz./2 cups) green grapes, sliced or halved, depending on their size; 1 kohlrabi; 1 small celeriac; 100 g (3½ oz./½ cup) milk aioli or mayonnaise or crème fraîche (thick sour cream) or yogurt (see recipe introduction); 100 g (3½ oz./½ cup) milk aioli or mayonnaise or crème fraîche (thick sour cream) or yogurt (see recipe introduction); 1 tsp flaky salt; 2 tbsp lemon juice; 100 g (3½ oz./½ cup) milk aioli or mayonnaise or crème fraîche (thick sour cream) or yogurt (see recipe introduction); 100 g (3½ oz./½ cup) milk aioli or mayonnaise or crème fraîche (thick sour cream) or yogurt (see recipe introduction); 100 g (3½ oz./½ cup) milk aioli or mayonnaise or crème fraîche (thick sour cream) or yogurt (see recipe introduction); 1 long cucumber; 1 head fennel, any blemished parts removed

Preparation info

For
6–8
as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

Rather like coleslaw, this salad is great tucked into a bun with a barbecued beef patty or a piece of grilled (broiled) salmon. It’s also good served with a roast chicken or smoked ham. For the dressing, use either the egg-free milk aioli or the mayonnaise from the dressings chapter or plain yogurt or crème fraîche (thick sour cream) – whatever you have to hand. Use a mandolin to slice everything as thinly as possible.

Ingredients

Side dish
Gluten-free
Vegetarian

Ingredients

Method