Shaved salad with toasted seeds

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

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.


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


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