3 quick salads for your Christmas party table
PUBLISHED: 00:00 07 December 2016
You can ease the guilt of the Christmas food binge with one of these salads to accompany your meal.
Celeriac, fennel and apple salad
This tangy, crunchy salad is the perfect accompaniment to a buffet of ham and cold cuts.
Serves 6 to 8
1 small celeriac about 550-600g
1 fennel bulb
1 red apple
Juice of 1 large lemon
150ml crème fraiche 3tbsp good quality mayonnaise
2tbsp Dijon mustard
3tbsp finely chopped fresh flat leaf parsley
50g toasted walnut pieces
Peel the celeriac and cut into 5mm slices, then reduce to matchsticks measuring about 5cm in length; or alternatively, grate in a food processor or by hand using a coarse grater.
Repeat with the fennel bulb, and coarsely grate the apple. Place all in a large mixing bowl and toss together well with the lemon juice.
Mix together the crème fraiche with the mayonnaise and mustard and stir into the vegetable mixture along with the parsley and walnut pieces then season well to taste.
Roasted golden beetroot, watercress and goats cheese salad
A great way to use the golden beetroot from the heritage vegetable box, this is particularly delicious served with roast beef, veal or venison.
1kg golden beetroot
2tbsp olive oil
1 bunch radish, sliced thinly
100g watercress, washed 150g
Soft goat’s cheese, roughly chopped
25g bunch fresh chives, finely chopped
3tbsp extra virgin olive oil
1tbsp red wine vinegar
Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the whole golden beetroot in a roasting tin and drizzle with the olive oil and season with sea salt and ground black pepper.
Cover tightly with foil and roast for about 50 minutes until very tender when pierced with a sharp knife. Leave to cool, then peel away the skin. Slice the beetroot into 5mm slices and arrange on a large serving platter with the radish, watercress and goat cheese. Sprinkle with chopped fresh chives. Mix together the extra virgin olive oil and the red wine vinegar, season to taste then drizzle over the top.
Roasted cauliflower, dill and spinach salad
Delicious served with any smoked fish, this full-flavoured salad is packed with crunchy nuts and juicy raisins.
1 large cauliflower, cut into florets
2 tbsp olive oil
250g baby spinach leaves
1 small red onion, finely sliced
25g large raisins
3 tbsp chopped fresh dill
25g flaked almonds, toasted
3tbsp extra virgin olive oil
1 tbsp sherry vinegar
Preheat the oven to 200°C/ fan 180°C/gas mark 6. Place the cauliflower florets in a large roasting tray, drizzle over the olive oil and toss well. Sprinkle with a little sea salt and ground black pepper. Roast for 20 minutes until golden and crispy on the outside and tender when pierced with a sharp knife. Leave to cool.
Transfer the cauliflower to a shallow serving bowl and mix with the baby spinach leaves, red onion, raisins, dill and toasted flaked almonds. Combine the extra virgin olive oil with the honey and sherry vinegar, a pinch of sea salt and ground black pepper. Pour over the cauliflower salad.