Root Salad
Ingredients
- 3 Carrots
- 3 Raw Beet Roots
- 7 Radishes
- 1 Celery Heart
- 1/2 Small Head of Raddichio
- 1 Fennel Bulb Head
- 1 Lemon
- 1/2 oz. Fresh Mint
- 5 Tbs. Olive Oil
- Salt and Pepper to Taste
Directions
- Use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.
- Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.
- Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl
- Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.
- Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.
- Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.
- Cut the lemon in half.
- Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.
- Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
- Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.
- Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables.
- Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint leaves and dig in!