Segment: Caroline’s Spring Fresh Salad Episode: S3E2 Presenter: Caroline Taylor Air Date: 17th November 2019
Ingredients
Beetroot
Carrots
Cabbage
Collard greens
Mandolin fennel
Zucchini
Garlic Cloves
Dijon Mustard
Lemon
1 egg yolk
Labneh
Olive oil
Recipe
Shave your veggies – you can keep them raw, and this will allow them to keep their crunch
Add the candied beetroot to the salad.
For the dressing, start with a tablespoon of crushed garlic cloves, a tablespoon of Dijon mustard, and the yolk of a pastured, free range egg.
Mix your dressing, slowly adding some olive oil.
When emulsifying your dressing, it is important to beat the oil into your mix, so you get a thick, glossy flavour.
Add some lemon juice to loosen up the dressing.
Add the dressing to your salad – don’t be too heavy handed.
When plating your salad, start in the middle and try to get it as high as you can.
To finish off the salad, add some labneh – this is yoghurt has been hung in a cheese cloth for a couple of hours. This gets rid of the water, and increases the flavour of the yoghurt.
This makes a great alternative to mascarpone or cream cheese.
If you like macademia or roasted hazelnuts, these can be added for these can be added for even more crunch.
Fennel makes great a great garnish, so sprinkle that on top.