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Winter Crunch Salad with a Mind-Blowing Sauce Recipe

Winter Crunch Salad with a Mind-Blowing Sauce Recipe

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Winter Crunch Salad with a Mind-Blowing Sauce

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Ingredients:

Serving

for the vegetables
a few young carrots, peeled and finely sliced
a few small raw beets, peeled and finely sliced
a few sticks celery, trimmed and thinly sliced , yellow leaves reserved
1/2 small romanesco or white cauliflower, broken into florets
1 bulb fennel, trimmed and finely sliced , herby tops reserved
1 handful small beet leaves , if available, washed
1 bunch radishes, trimmed and washed
1/2 a celeriac, peeled and finely sliced
6 cloves garlic, peeled
1 cup plus 1 tbsp milk
10 anchovy fillets in oil
2/3 cup good extra-virgin olive oil, plus extra for drizzling
2 or 3 tbsp good white wine vinegar

Directions:

First, prepare all your vegetables, because once the sauce is done you'll be ready to serve!
To make your sauce, put the garlic cloves, milk and anchovies into a saucepan and bring to the boil. Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn't boil over. Don't worry if it splits and looks a little lumpy - simply remove from the heat and whiz the sauce up with an immersion blender. Gently blend in the extra-virgin olive oil and the vinegar a little at a time - you're in control of the consistency at this point. If you like it thick, like mayonnaise, keep blending. Now taste it and adjust the seasoning. Make sure there's enough acidity from the vinegar to act like a dressing. It should be an incredible, pungent warm sauce.
There are 2 ways you can serve this - with both you need the sauce to be warm. Either pour the sauce into a bowl and place this on a plate, with the vegetables arranged around the bowl, or serve the vegetables in a big bowl and drizzle the sauce over the top. Sprinkle over the reserved herby fennel tops and celery leaves and finish with a drizzle of extra-virgin olive oil.
Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and users

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	428.12 Kcal (1792 kJ)
Calories from fat	366.08 Kcal
		% Daily Value*
Total Fat	40.68g	63%
Cholesterol	9.73mg	3%
Sodium	441.83mg	18%
Potassium	484.19mg	10%
Total Carbs	10.73g	4%
Sugars	4.57g	18%
Dietary Fiber	2.48g	10%
Protein	6.01g	12%
Vitamin C	9.7mg	16%
Iron	1.4mg	8%
Calcium	139mg	14%

Amount Per 100 g
Calories	207.14 Kcal (867 kJ)
Calories from fat	177.12 Kcal
		% Daily Value*
Total Fat	19.68g	63%
Cholesterol	4.71mg	3%
Sodium	213.77mg	18%
Potassium	234.27mg	10%
Total Carbs	5.19g	4%
Sugars	2.21g	18%
Dietary Fiber	1.2g	10%
Protein	2.91g	12%
Vitamin C	4.7mg	16%
Iron	0.7mg	8%
Calcium	67.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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