Shaved salad with toasted seeds

Name: Shaved salad with toasted seeds
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: a small handful of fennel fronds, roughly chopped; 1 teaspoon fennel seeds; 4 tablespoons extra virgin olive oil; 2 medium beetroot with leaves, scrubbed but not peeled; 1 red apple, quartered and cored; ½ young tender rhubarb stalk; 2 small fennel bulbs, halved; 2 tablespoons cider vinegar; 3 tablespoons mixed seeds, toasted; 2 witlof (chicory) bulbs, shredded

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Vegetarian

By Alice Hart

Published 2018

About

This is a beautiful gossamer-fine salad, more suited to a role as a starter than a main course. It’s incredibly lovely but not quite substantial enough to call itself a main meal.

Ingredients

2 medium beetroot with leaves, scrubbed but not peeled
2 small fennel bulbs, halved
½ young

Main course
Vegetarian
Gluten-free

Method

To make the dressing, whisk all the ingredients together and season well.

Trim the leaves from the beetroot and reserve.

Use a mandolin slicer, a sharp knife or even a vegetable peeler to pare the beetroot, fennel bulbs, rhubarb and apple into fine strips or slices. Place in a bowl and add the beetroot leaves and shredded witlof. Toss with the dressing.

Divide the salad