Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

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Raw Root Vegetable Salad with EVOO and Grapefruit Dressing

Recipe By Michael Weldon

Ingredients

Dressing

  • ½ cup Squeaky Gate extra virgin olive oil

  • 1 grapefruit, juiced

  • 2 sprigs tarragon, leaves picked

  • 1 tbs Coles dijon mustard

  • pinch of sea salt

  • pinch of black pepper

Olive Oil Croutons

  • 200 g stale sourdough torn into bite sized pieces

  • Squeaky Gate extra virgin olive oil 

  • sea salt

Salad

  • 1 head of fennel, shaved

  • 1 bunch of radish shaved

  • 2 carrots, sliced thinly

  • 2 beet roots, sliced thinly

Garnish 

  • chives

  • tarragon

Method

  • Drizzle the bread in extra virgin olive oil and season with salt, lay on a skillet and cook until crispy and golden, cook to room temp.

  • In a jug combine the dressing ingredients, blend until smooth. Taste and adjust the seasoning to your liking.

  • Spread the fennel, radish, carrot and beets over a serving platter, stacking and layering for height. Dress with generous amount of the dressing making sure each vegetable pieces is dressed. 

  • Garnish with the croutons, chives and tarragon.

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