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Market-style crunchy veg

Market-style crunchy veg

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

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 Light Meat Tuna Shredded in Brine, drained
½ cup mayonnaise
2 T lemon juice
½ t lemon zest
¼ cup olive oil
2 anchovies

Method

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.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Salmon tacos

Grilled peach and burrata salad

Rainbow Caesar salad

Bloody Mary salad

Bloody Mary salad in a jar

Tabbouleh-style sorghum

Broccoli and sugar snap salad

Braaied brinjals

Tomato-and-butter bean salad

Crustless asparagus tart

Baby marrows with curried coconut sauce

Market-style crunchy veg

Market-style crunchy veg

Ingredients

Method