By Alice Hart
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.
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