RECIPE: Autumnal Raw Slaw & Green Caesar Dressing
FOR THE SALAD
250g red cabbage shredded finely on a mandolin
200g grated carrot
100g raw beetroot sliced finely on a mandolin
100g grated raw celeriac
50g mung bean sprouts
50g spring onions finely sliced
A handful of alfalfa sprouts
FOR THE GREEN CEASAR DRESSING
1 egg boiled for 3 minutes, cooled and peeled
4 anchovy fillets, mashed
1 tsp Dijon mustard
1 tbsp finely chopped capers (try and use the small salted ones, rinsed and dried)
1 tbsp parsley leaves
The juice of ½ a lemon
½ tsp salt
½ tsp white pepper
100ml canola oil
2 tbsp freshly grated parmesan
4 tbsp cold water
1 Take a large, shallow serving plate.
2 Randomly layer the red cabbage, carrot, beetroot, celeriac, bean sprouts and spring onions.
3 Reserve a few slices of beetroot as a final garnish. Set aside.
4 Place all ingredients for the Ceasar dressing into a blender.
5 Blend until the dressing is smooth and amalgamated.
6 Transfer to sealable jar or bottle. Keep in fridge until required.
7 Just before serving, strew the alfalfa sprouts over the salad adding the reserved beetroot slices.
8 Drizzle generously with half of the dressing, serving the remainder in a jug.