Shaved Spring Vegetable Salad - Meat Free Monday
Asparagus, fennel, radishes and onions are some of the ingredients in this fresh spring salad with a Middle Eastern twist, from Riverford Field Kitchen.
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Plate
Ingredients
- bunch of asparagus
- 2 bulbs fennel, reserve leafy tops and chop
- 1 puntarelle, if available
- bunch of radishes, with leaves if possible, washed then torn
- 2 spring onions, washed and sliced
- 2 red onions
- ½ teaspoon ground allspice
- pinch of salt
- pinch of sugar
- pinch of sumac
- 60-100 ml red wine vinegar
- splash of olive oil
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