RECIPE: Chopped market salad

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We love a salad at Cookery School, especially those that let the beautiful ingredients shine. This chopped market salad is very bright, jewel-like and crunchy, thanks to the multiple raw seasonal vegetables in it. It’s the perfect salad to take to a BBQ, but can be adapted for all seasons – in winter, turnips, parsnips, celeriac and cabbage are all worthwhile substitutions.

If you fancy a slightly creamier salad, add the flesh of an avocado, also cut into small cubes.

INGREDIENTS

1 beetroot, peeled and cut into 1 cm pieces
2 carrots, peeled and cut into 1 cm pieces
6 small radishes, cut into 1 cm pieces
6 mangetout, chopped into 1 cm pieces or 4 tablespoons of raw green peas
1 very small head of broccoli, broken into small florets
6 small button mushrooms, finely cut up
1 small courgette, cut into 1 cm pieces
1 small bulb of fennel, cut into 1 cm pieces
Half cucumber, cut into 1 cm pieces
2 sticks of celery, cut into 1 cm pieces
¼ head of red cabbage, very finely shredded
¾ green asparagus, very finely chopped
1 small apple, cut into 1 cm pieces
1 firm pear, cut into 1 cm pieces
1 small bunch of parsley, finely chopped
1 small bunch of chives, finely chopped
3 tbsp pomegranate seeds
2 tbsp roasted pine nuts
3 tbsp dried cranberries

Honey Mustard Dressing

125ml cup good red wine or sherry vinegar i.e. one that is not too acidic
1 tablespoon honey
1 tablespoon Dijon mustard
1 clove garlic, crushed
1 teaspoon finely ground sea salt
Good grinding of black pepper
375ml combination of good olive oil and rapeseed oil (equal quantities)

METHOD

Dressing

  1.  1. Place the vinegar, honey and mustard in a bowl and beat until the honey and mustard has dissolved.  Add all the remaining ingredients and whisk well until all the ingredients are blended and the dressing is creamy.
  2. 2. Taste for seasoning – the dressing needs to be subtle – sweet and sour but not acidic.

Salad

  1. 1. Place all salad ingredients in a large bowl and just before serving, coat lightly with a very small amount of dressing.

Looking to integrate more vegetables into your diet with salads, soups and other delicious vegetarian dishes? Why not join us on one of our vegetarian or vegan classes? We also offer a four-day intensive or eight-weekly vegetarian course for those looking to really develop their repertoire.

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Recipes

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