Ice-Shaved Vegetable Salad

A great-make ahead dish to take to your friends or even enjoy on a picnic.

INGREDIENTS

For the salad:

4 celery stalks with leaves, washed
2 red beetroots, washed
2 candy-striped beetroots, washed
8 radishes, washed
6 baby turnips, washed
1 head of fennel and the fronds, washed
Fresh herbs for garnish

For the cranberry dressing:

4 Tbsps. cranberry juice
2 Tbsps. fresh ginger juice
2 Tbsps. olive oil
Half a red onion, finely chopped

For the yoghurt and lime dressing:

6 Tbsps. double cream yoghurt
Zest and juice of 2 limes
2 Tbsps. water
Sea salt and freshly ground black pepper to taste

For the herb salsa dressing:

15g Italian parsley
15g mint
3 Tbsps. olive oil
Juice of ½ a lemon
1 garlic clove
Salt and black pepper to taste

METHOD

Using a vegetable peeler or mandolin, thinly shave the vegetables into a large ice bath and set aside. This ensures that the vegetables will stay crisp and wilt-free on hot summer days.

To make the cranberry dressing, place all the ingredients into a jar and shake well.

To make the yoghurt and lime dressing, place all the ingredients into a bowl and mix.

To make the herb salsa, place all the ingredients into a blender and blend until smooth.

To assemble the salad, drain the vegetables from the ice water and assemble in a serving bowl or platter. Season generously with salt and pepper. Top with mixed fresh herbs such as basil, mint, and parsley. Serve with the three salad dressings in Le Creuset 10cm Mini Cocottes, on the side.