It really is impossible to have too many salads up your summer recipe sleeve. Served on its own - with the addition of a handful of your favourite nuts - our Shaved Salad with Prune Dressing makes a wonderful light lunch. But it’s a super pretty and versatile side dish, too!
Ingredients
For the dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp SUNSWEET Prune juice
- 1 tbsp fresh lemon juice
- ½ tsp mustard (grain or smooth)
For the salad:
- 1 large carrot, peeled and trimmed
- 1 sharp apple (such as Cox), peeled and cored
- 2 golden or red beets, trimmed
- ½ bulb of fennel, trimmed
- 1 handful nuts, roughly chopped (I used hazelnuts, but almonds, cashews or walnuts are good too)
- 1 large handful of mixed rocket or lambs lettuce
- 1 tbsp fresh parsley, finely chopped
Instructions
- First make the dressing. Simply take all of the dressing ingredients, place in a jar, close and shake well. Set aside.
- Take the apple and all of the vegetables (apart from the rocket / lambs lettuce) and slice them as thinly as you can. You can use a mandolin, but a vegetable peeler works equally well.
- Place the green leaves in a wide, shallow serving bowl, and arrange the vegetable and apple slices on top.
- Sprinkle over the nuts (and cheese, if using), then top with the chopped parsley.
- Just before eating, drizzle with the dressing, toss gently, and serve immediately.
