Photography by Hugh Johnson
This recipe is all about the crunch. Thanks to the red cabbage and beetroot, it’s striking, too.
Serves 4–6
3 radishes, finely chopped
1 celery stalk, finely chopped
¼ red or white cabbage, finely chopped
2 gherkins, finely diced
1 mini cucumber or ¼ cucumber, diced
2 cooked beets, diced
1 spring onion, finely chopped
1 apple, finely chopped, tossed
with the juice of ½ lemon
For the dressing:
½ lemon, juiced
3 tbsp extra virgin olive oil
1 tsp creamed horseradish or
wholegrain mustard
1 tsp thyme leaves
½ tsp sugar
1 Start by making the dressing. Place the lemon juice, olive oil, creamed horseradish or mustard, thyme leaves and sugar into a jar. Screw on the lid and shake well to combine. Season with salt and freshly ground pepper.
2 Mix the salad ingredients together in a large serving bowl. Pour over the dressing and toss to coat thoroughly. Serve immediately.
Taken from The Kew Gardens Salad Book by Jenny Linford (Kew Publishing). Recipe photography: Hugh Johnson. For more salads from Kew, don’t miss our feature, Salad Days, in our June issue.
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