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Rainbow Salad

Recipe by Simon Toohey

A delicious rainbow salad packed full of delicious textures and flavours, a sure-fire winner on any Christmas (or other) menu.

  • 2 Gem lettuce (or any soft leafy green)
  • 10 cherry tomatoes
  • 4 red radishes
  • 1 Dutch carrot
  • 2 purple carrots
  • ¼ cup of fresh peas
  • 10 snow peas or sugar snap peas
  • 1 yellow peach
  • 1 punnet of micro greens (optional)
  • 1 punnet of edible flowers (optional)
  • For the Dressing:
  • 30ml white wine vinegar
  • 60ml extra virgin olive oil
  • 1 tbsp seeded mustard
  • Pinch of salt
  1. Wash all the vegetables to make sure there is no dirt hiding about.
  2. Take the leaves from the stem of the Gem lettuce and place them around a large serving plate, evenly dispersed. If you have a small plate, feel free to layer the lettuce.
  3.  Finely slice the radish and halve the cherry tomatoes, then scatter around the lettuce.
  4.  Using a vegetable peeler, peel long strips of the purple and Dutch carrots. Add strips to the top of the lettuce.
  5.  Remove the stems from the snow peas and peel open to reveal the pods on the inside. Place around the lettuce along with the already podded peas.
  6.  Cut the peach in half and then again into 8ths before placing around the lettuce leaves. Finally, add the flowers and microgreens (if using), and serve with the dressing.
  7.  To make the dressing, place all the ingredients into a jar and shake until combined. Drizzle over the top as much as you need, leaving the rest as spare.

 

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