This fresh and crunchy vegan salad is perfect for a summer lunch or as a side dish for dinner
SALAD INGREDIENTS
- 8 stalks of celery, sliced
- 1 medium bulb of fennel, sliced
- Half head of radicchio, thinly sliced
- ¼ cup Italian parsley, roughly chopped
- 1/3 cup dates, diced
- 1 tsp chili flakes (optional)
- ¼ cup citrus dressing (recipe below)
- Garnish: 30 g toasted almonds, roughly chopped
CITRUS DRESSING INGREDIENTS
- 3 tablespoons lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, minced
- 2 teaspoons onion, minced
- 1½ tablespoons white balsamic vinegar
- ¼ cup grapeseed oil
- 1 tablespoon grainy Dijon
- ¾ teaspoon agave
- ½ teaspoon salt
INSTRUCTIONS
- Wash fennel bulb, remove fronds and set aside. Quarter the fennel bulb. Working with one quarter at a time, place cut side against the cutting board and angle your knife to remove the dense, white core. Repeat with all four quarters.
- Using a mandolin or knife, thinly slice fennel.
- Wash and trim celery ribs. Slice on a 45-degree bias, into quarter-inch thick slices. Place in large mixing bowl with fennel.
- Quarter radicchio and remove the dense white core (similar to how you prepared the fennel). Thinly slice. Place in bowl with celery.
- Remove parsley leaves from stems and roughly chop the leaves. Place in bowl with other ingredients.
- Add chili flakes (if using), reserved fennel fronds and chopped dates to bowl.
- Make dressing: Whisk all ingredients together in a medium-sized bowl until combined. Measure ¼ cup of dressing and add to bowl.
- Toss all ingredients. Garnish with toasted almonds.
Recipe supplied by Tractor Foods