Raw Vegetable Salad with Mustard Mayo Dressing

Raw Vegetable Salad

A crunchy salad that lets the vegetables shine in a mustardy dressing of mayo thinned with vinegar and oil. It is an absolute delight. The dressing in this one takes an ordinary bowl of raw veg and turns it into heaven. I kid you not.

Ottolenghi and I always enjoy a crunchy salad like this one, I can tell, where the vegetables of the season are just chopped and thrown into a bowl with a fine vinaigrette. He says his Mother often made it for him when he visited home. The result is stunning; it captures the essence of the season and is why this salad should only be made with fresh, seasonal, top-notch vegetables. This really is crucial. Ditto the dressing: if you can use a good-quality sunflower oil – one that actually tastes of sunflower seeds – it will make a real difference. Thanks for that advice, Yotham.

It is such a wonderful salad, so healthy – a good salad to have after the xmas – new year over eating.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Mustardy Cauliflower Salad, Roasted Cauliflower and Hazelnut Salad, Raw Beetroot and Herb Salad, and White Radish Salad.

Browse all of our Cauliflower Salads and our Radish Salads. Our huge collection of Salads is here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.

Raw Vegetable Salad

Raw Vegetable Salad with Mustard Mayo Dressing

ingredients
200g cauliflower (about a third of a head), broken into small florets
200g radishes thinly sliced ,lengthways looks good if you have long red radishes
200g asparagus, sliced lengthways into thin strips
30g watercress, rocket or baby spinach
100g fresh or frozen peas, very lightly cooked and refreshed
20g basil leaves
75g pitted Kalamata olivesdressing
1 small shallot, finely chopped
1 tspn mayonnaise
2 Tblspn champagne vinegar or good-quality white wine vinegar
1.5 tspn Dijon mustard (how to make your own)
90ml good-quality sunflower oil
salt and black pepper
method

First make the dressing. Mix together the shallot, mayonnaise, vinegar and mustard. Whisk well while you slowly add the oil along with salt and pepper.

Add the salad ingredients to the dressing. Using your hands, gently toss dressing and vegetables together, and serve.

recipe notes and alternatives
The best way to cut the asparagus into strips is by using a vegetable peeler.

Vegetables can be replaced with seasonal ones. I love green beans in the salad, some fennel too.

Daikon can replace the red radishes, but the red pops really nicely in the salad.

Capers are a great addition to the salad.

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