Shaved Spring Vegetable Salad
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- Serves: 2, as a light starter
- Preparation: 15
- Passive: 60
- Ready: 75
Asparagus, fennel, radishes and onions are some of the ingredients in this fresh spring salad with a Middle Eastern twist.
- bunch of asparagus
- 2 bulbs fennel, reserve leafy tops and chop
- 1 puntarelle, if available
- bunch of radishes, with leaves if possible, washed then torn
- 2 spring onions, washed and sliced
- 2 red onions
- ½ teaspoon ground allspice
- pinch of salt
- pinch of sugar
- pinch of sumac
- 60-100 ml red wine vinegar
- splash of olive oil
Start by slicing the red onions with the mandolin, or very finely with a knife.
In a bowl, mix the sliced onions, sugar, salt, sumac, allspice and vinegar – scrunch the onions between your fingers to thoroughly combine all the ingredients and set aside for at least one hour to macerate.
Next, using the mandolin, or peeler, slice all the vegetables into strips.
Toss the vegetable strips with the red onion mixture, spring onions, fennel tops, olive oil and radish leaves. Adjust seasoning to taste. Pile on a plate.
Recipe by Field Kitchen head chef, James Dodd.
“This is an adaptation of a dish I used to make when I worked for Mark Hix. It uses a Japanese mandolin to thinly slice the vegetables – an effect which is almost impossible to achieve with a knife; using a peeler to peel strips will create a similar effect. The original dish is a little simpler and contains only fennel, asparagus and dressing but I have given it a bit more a Middle Eastern twist.”
The Riverford Field Kitchen is an award-winning organic restaurant where diners can expect a feast of freshly-picked seasonal produce straight from the fields. The Field Kitchen is completely meat free on Mondays and works creatively with the seasons so the menu changes daily. Riverford recently launched a campaign called How Much Meat, inspiring debate about how much meat should be consumed to ensure the best for the environment and our health.