Ribboned raw salad with white wine vinaigrette
Serves
4
A healthy vegetarian salad bursting with flavour and colour.
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Ingredients
2 pc
cored and ribbon-cut apples
2 pc
trimmed and ribbon-cut persian cucumbers
4 pc
peeled, trimmed, and finely sliced using a peeler heirloom carrots
4 pc
rinsed, trimmed, and finely sliced radishes
4 cups
rinsed and spun or pat dry arugula
2 pc
rinsed and leaves trimmed fresh mint
1 cup
toasted almond slices
to taste
extra virgin olive oil
to taste
flaked sea salt
to taste
fresh ground black pepper
Vinaigrette
1 pc
peeled and finely sliced shallot
1/2 cup
white wine vinegar
1 tbsp
whole grain mustard
1 tbsp
wildflower honey
1 1/2 cup
extra virgin olive oil
to taste
flaked sea salt
to taste
fresh ground black pepper
Instructions
Ribboned Raw Salad
1. Gently combine ingredients on a platter or divide between four plates, dress with vinaigrette.
White Wine Vinaigrette
1. In a mixing bowl: vinegar, mustard, honey, salt and pepper, whisk to incorporate
2. Slowly pour olive oil into mixture, whisking to emulsify, check seasoning