Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Place chilled leaves in a wide mixing bowl. Scatter herbs on top. Add any baby beetroot leaves too.
Step 2
Use a mandolin or very sharp knife to thinly slice the carrots lengthwise. Place slices into iced water immediately. Do the same to the baby fennel, then finally slice the beetroot into thin rings, placing them in a separate bowl of iced water.
Step 3
Make dressing by gently heating garlic cloves in olive oil in a very small pan on medium heat, just until garlic sizzles gently and begins to turn golden. Pour oil and garlic into a small bowl, and use a fork to whisk in the walnut oil, cider vinegar and salt. Set aside for 5 minutes.
Step 4
After 5 minutes, drain all sliced vegetables and dry well on kitchen paper. Add the vegetables to the salad bowl. Break sourdough croutons into two or three pieces and add to bowl. Sprinkle sea salt on top. Rewhisk dressing and pour all over salad. Toss gently and serve immediately in shallow bowls.
Your folders
latimes.com
Your folders
recipetineats.com
5.0
(39)
Your folders
bigoven.com
5.0
(3)
30 minutes
Your folders
schwartz.co.uk
10 minutes
Your folders
cooking.nytimes.com
4.0
(84)
5 minutes
Your folders
aheadofthyme.com
Your folders
laurenslatest.com
Your folders
food.com
5.0
(6)
1 hours
Your folders
karenskitchenstories.com
Your folders
wanderingsinmykitchen.com
10
Your folders
cookingchanneltv.com
Your folders
tasteofhome.com
4.3
(3)
Your folders
gracefoods.com
Your folders
internationalcuisine.com
Your folders
dinneratthezoo.com
5.0
(12)
1 minutes
Your folders
foodnetwork.com
4.6
(20)
10 minutes
Your folders
culinaryhill.com
5.0
(14)
5 minutes
Your folders
tasteofhome.com
4.9
(9)
Your folders
chelseasmessyapron.com
4.7
(7)