For a very bright, jewel like mid-summer salad that is delicious and crunchy to eat and truly delicious we use a large variety of different RAW seasonal veg with a range of different textures and flavours. This salad is wonderful at a barbecue. If a creamier salad is required then add a cubed ripe avocado pear too. In winter this salad is great with turnips, parsnips, celeriac and cabbage.
What is particularly good about this salad is that it is so versatile and any uncooked ingredients can be added to it. It is important that everything is cut up small. These days cubing machines are available on KitchenAids or manual appliances and these make short shrift of all the dicing.
1 beetroot peeled, cut into 1 cm pieces
2 carrots peeled, 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
3/4 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
Place all the ingredients in a large bowl and just before serving, coat lightly with the following dressing.
HONEY MUSTARD DRESSING
125ml cup good wine or sherry vinegar i.e. one that is not too acidic
1 clove garlic crushed
1 tablespoon ready-made Dijon mustard
1 tablespoon honey
1 teaspoon finely ground sea salt
Good grinding of black pepper
375ml good olive oil and sunflower oil mixed
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. Taste for seasoning – the dressing needs to be subtle - sweet and sour but not acidic.
3. For a well amalgamated, creamier dressing, use a blender to thoroughly mix the ingredients.
4. Use a VERY small amount of this dressing to coat very lightly.