It’s no secret that I love a good salad. It’s also no secret that a lot of people don’t!!
And who could blame them, when you see what some places serve. You wouldn’t believe the times I’ve stared dismally at a plate of iceberg lettuce, a day passed it’s best, a wedge of soggy tomato and a few slices of onion if I was lucky. Honestly, how difficult can it be? I hope this recipe proves, not at all!
Leafy salads are simply delicious in the summer, but when it’s cold outside I need my salad to have a little more “bite”.
You might be surprised to see that there isn’t a leaf (or a tomato!) in sight. Crisp, crunchy vegetables are the stars here and I think this dressing compliments them beautifully. You can of course use any mix of Indian spices that you like, but for simplicity I’ve used a pre-mixed curry powder. There are some really excellent blends to keep an eye out for. I’ve also used sumac, which I know isn’t any Indian spice per say, but I am obsessed with it at the moment.I advise you to experiment to see what combination of vegetables & spices you prefer, and when you’ve found it, let me know so I can give it a whirl.
Without further ado……..
- 1 Courgette
- A few sugar snap peas
- 5-6 radishes
- 1/2 of a fennel bulb
- 1/4 head of celeriac
- A handful of organic raisins & chopped nuts
- 1 cup of raw cashews
- 1-2 cloves of garlic
- 1/4 tsp of mustard
- 1/4 tsp of curry powder
- Lemon juice (to taste)
- A drizzle of olive oil
- Freshly ground black pepper, Himalayan salt & sumac
1. Prepare the vegetables in whatever way works for you.
(I like to do it like this: the courgette into long thin strips…..use a spiralizer if you have one, the celeriac into batons, the sugar snap peas I like to cut horizontally (I’m sure there’s a correct term for this but I’m afraid I don’t know it!), the fennel & radish into strips)
2. Soak the courgette, celeriac& raisins in a bowl of hot water while you make the dressing…..
3. ….by blending all the ingredients together. Add the olive oil slowly & the lemon juice according to taste. Adjust the seasoning. (If you’re like me & you don’t like to use a lot of oil but you find that the dressing if still too thick, thin it out with a little water)
4. Drain the hot water from the bowl & add in the other vegetables & toss in some dressing. Garnish with a sprinkling of chopped nuts.