Spring Salad with Orange Dressing
Ingredients
- 8 brussels sprouts, about 200g, or use Chinese cabbage
- 2-3 yams or red radishes, about 100g
- 1-2 small fennel bulbs, about 250g
- 1 medium kohlrabi or 1-2 celery stalks, about 250g
- a squeeze of lemon juice
- ⅓ cup (50g) toasted hazelnuts, roughly chopped
Orange Dressing
- juice of 1 orange, about 4 tbsp
- juice of half a lemon, about 1-2 tbsp
- 1 tsp honey
- 1 tsp dijon mustard
- 3 tbsp olive oil
- salt
Instructions
- The produce for this salad is best thinly sliced on a mandoline or using the slicing attachment on a food processor - or a sharp knife at a pinch, but take your time using this option as thinly sliced produce is the key to this salad.
- Using your chosen apparatus thinly slice the brussels sprouts, yams, fennel and kohlrabi or celery. Place into a large salad bowl, add a squeeze of lemon and toss to combine.
- Make the dressing. Combine the ingredients in a jug or jar and mix well to combine. Check the taste, adding extra lemon juice and/or salt to balance the flavour.
- Scatter the salad with the toasted hazelnuts, pour over the dressing and toss to combine just before serving.