Starters & Light meals

Market-style crunchy veg

By Abigail Donnelly
6
Easy
20 minutes

“For this take on a tuna salad, I blend the tuna into a creamy dressing (bonus: – this makes a can of tuna go far).”

Wine/Spirit Pairing
Delaire White Rock Sauvignon Blanc
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Ingredients

Method
  • 1 bulb fennel, shaved
  • 2 Granny Smith apples, shaved
  • 3 beetroot, peeled and shaved
  • 6 radishes, shaved
  • 2 heads Woolworths Crunchita lettuce
  • ½  bulb celeriac, cut into matchsticks
  • freshly ground black pepper, to taste
    • For the tonnato aïoli, blend:

  • 170 g can tuna in brine, drained
  • ½  cup mayonnaise
  • 2 T lemon juice
  • ½  t lemon zest
  • ¼ cup olive oil
  • 2 anchovies

Method

Ingredients

1. Layer the vegetables on a platter or individual plates. Drizzle with the aïoli and season with black pepper.

Photographs: Jan Ras
Food assistant: Nicola Naude and Marizen Smit

Find more salad recipes here. 
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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