Salad Rouge
Ingredients
5 small red peppers, seeded and cut into wedges
3 small red onions, peeled and cut into wedges
4 medium beetroot
4 large carrots, peeled and cut into neat diagonal slices
2 large acid-free tomatoes
DRESSING
Juice and zest of 1 orange, cut into thin strips and blanched for 2 minutes
1 tablespoon liquid honey
ΒΌ cup olive oil
salt and freshly ground black pepper
GARNISH
fresh basil leaves
Description
I prepared this recipe when all the Cuisine food writers gathered at my beach house to create our Christmas feast in 2005. I was astonished just how many readers and friends have commented that they served this dish for their family Christmas. It just shows how ‘simple’ can be terrific. Beautifully cooked vegetables are always the best part of a meal for me. This bright fresh vegetable salad with contrasting crunch and flavour adds a real hit of colour to any table. Prepare everything in advance then refrigerate it, but bring back to room temperature before serving.
Method
Preheat the oven to 180°C. Roast the peppers and onion wedges until soft (around 25minutes) then set aside.
Boil the beetroot for 40minutes or until tender, cool then remove the skins. Cut into chunks. Cook the carrots in salted water with a pinch of sugar for around 10minutes until soft but not mushy. Keep aside. Cut the tomatoes into neat chunks.
To make the dressing, mix the ingredients together in a small screw-top jar.
Place the vegetables on a large white platter, and drizzle the dressing over the top. Garnish with a few torn basil leaves and serve at room temperature.
Categories
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