I called this salad ‘Summer Slaw’ because the it is so bright and festive it makes me think of summer and warmth. But really, with the fennel, root vegetables and orange segments, it is perfect to make in winter when these ingredients are at their peak.
2 beetroot julienne, and then rinsed twice
2 carrot julienne
1 baby fennel, sliced on a mandolin
handful green beans, steamed
1 orange cut into segments, reserve any juice for dressing
1/2 cup caramelised walnuts
1/2 an avocado, cut in cubes (optional)
large handful of parsley, chopped
large handful mint leaves, shredded
1/4 cup olive oil
reserved orange juice
juice of half a lemon
1 tspn maple syrup
salt & pepper
1-2 tbspns sherry vinegar or red wine vinegar
For dressing, combine all ingredients and taste. It should taste slightly too acidic and slightly too salty for it to work perfectly once it is on the salad.
For caramelised walnuts, in a non-stick pan dry fry the walnuts until they are toasted (about 2-3 mins). Remove nuts, sprinkle 1-2 tspns castor sugar in the pan, place on the heat and watch as the sugar starts to melt. Return the walnuts to the pan and toss in the toffee until coated. Remove from the pan and set aside to cool.
Combine beetroot, carrot, fennel and beans. Pour over dressing and mix. Add orange, avocado (if using), nuts and herbs and toss to combine.