This salad is a delicious addition to a roast chicken or any roast meat or fish during the festive season. It’s zesty and bright and will nicely accompany other salads at a big family spread if you need to ‘bring a dish’. The next day, try making a chicken roll with some fresh crunchy bread rolls, leftover chicken, a slice of cheese, this slaw and some gravy – it will help with your recovery.
Serves 8-10
Ingredients:
2 golden beets
½ head of green or white cabbage
1 bulb fennel
2 granny smith apples
½ cup roughly chopped mint
½ cup roughly chopped parsley
¼ cup tarragon leaves
¼ cup currants
¼ cup toasted sunflower seeds
¼ cup parmesan shavings
½ cup white wine vinegar
2 teaspoons sugar
Dressing:
1 tablespoon red wine vinegar
1 large lemon, juice and zest
2 teaspoons Dijon mustard
2 teaspoons wholegrain mustard
¼ cup extra virgin olive oil
Pinch of salt
A good crack of pepper
Optional: 3-4 anchovies, finely chopped
Method:
Wash your beetroots well and using a mandolin on the finest setting (about 1.5mm) slice your beetroots into rounds and place into a small bowl. Top with ½ cup of white wine vinegar and a couple of teaspoons of sugar and toss around so everything is well coated. Set aside.
With the mandolin still set to 1.5mm slice your fennel and place straight into a large mixing bowl. I like to use the whole fennel, including the green ends, so just keep slicing until you’ve used up the whole thing.
Now change your setting over to 3mm and cut your half cabbage into two quarters, removing the thick stalk at its core. Run this through the mandolin to shred it evenly and add to the bowl with the fennel.
Core and finely slice your apple and add these too, along with all the herbs, currants and toasted sunflower seeds. If you haven’t toasted your sunflower seeds, heat a dry frypan and toss the sunflower seeds around in the pan until they’re nicely toasted and brown, but not burnt.
Now prepare your dressing. In a jar or a small bowl, add all dressing ingredients and combine well. If you’re using a jar, just pop the lid on and give it a good shake. If you’re using a bowl, a whisk will do the best job. Don’t be shy to try it with the anchovies, it won’t taste fishy, just salty and yummy.
Just as you’re ready to serve, add the golden beets, parmesan shavings and the dressing to the salad and toss everything around well so it’s generously coated.
This salad goes particularly well with a roast chook and can be used with the leftover chicken meat in a roll or sandwich the next day, perfect for a Christmas gathering.
