Ingredients

Method

• 1 bulb fennel, shaved
• 2 Granny Smith apples, shaved
• 3 beetroot, peeled and shaved
• 6 radishes, shaved
• 2 heads Woolworths Crunchita lettuce
• 1⁄2 bulb celeriac, cut into matchsticks
• freshly ground black pepper, to taste
For the tonnato aïoli, blend:
• 1 x 170 g can tuna in brine, drained
• 1⁄2 cup mayonnaise
• 2 T lemon juice
• 1⁄2 t lemon zest
• 1⁄4 cup olive oil
• 2 anchovies

Method

Ingredients

Layer the vegetables on a platter or individual plates. Drizzle with the aïoli and season with black pepper.

Cook's note: The dressing goes well with any combo of raw vegetables and is perfect served with garlic bread and grilled chicken.

Find more salad recipes here. 

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit