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Rhubarb salad

A fresh, raw, sweet-tart salad with beautiful pink and green colours.

Ingredients

Dressing

  • 1 lemon juiced
  • 2 teaspoons honey agave for vegan

Salad

  • 1 fennel bulb trimmed, quartered & tough core removed
  • 200 g rhubarb
  • 200 g radishes
  • salt
  • freshly ground black pepper
  • radish leaves to garnish or fill out the salad

Instructions

Dressing

  • Mix the lemon juice with the honey (or other sweetener) and stir until dissolved.

Salad

  • Using a mandoline, peeler or your excellent knife skills, slice the fennel, rhubarb and radishes as thinly as possible. Toss the vegetables immediately in the dressing - this will stop the vegetables discolouring. Leave for 10-15 minutes to give the dressing time to pickle the salad slightly and soften the vegetables' raw texture.

Notes

To make this recipe vegan, use agave nectar or brown rice syrup instead of honey.
This salad will hold for an hour or so, but the lemon juice will continue to work, softening the vegetables further and leeching even more pink into the dressing.
Adapted from The Guardian