Italian Raw Vegetable Salad
Ingredients
- 2 pcCarrot (finely julienned)
- 1 pcFennel (thinly sliced)
- 1 pcYellow bell pepper (in strips)
- 200 gSolanum lycopersicum esculentum M. (halved)
- 1 pcRed onion (thinly sliced into rings)
- 50 gBlack olive (whole)
- 1 pcBasil (leaves torn)
- 4 tbspExtra virgin olive oil
- 2 tbspBalsamic vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Finely sliced vegetables with a sharp crunch, elevated by bold vinegar acidity and fresh basil aroma. Vibrant colors and glistening olive oil promise immediate freshness.
- 1
Cut carrots and yellow pepper into very thin matchsticks. Slice the fennel with a mandoline to get translucent shavings that curl up.
- 2
Halve the cherry tomatoes so they release their juices. Slice the red onion into almost transparent rings to prevent it from overpowering the flavor.
- 3
Dissolve salt in vinegar before whisking in the olive oil. The dressing should be cloudy and coat the vegetables perfectly.
- 4
Mix all vegetables in a large bowl. Add olives and hand-torn basil. Let it rest for 5 minutes for the flavors to meld.
Frequently asked questions
How do you get this dish right?
- Use a mandoline for the fennel; it's the key to getting that melt-in-the-mouth shaving texture.
- Don't prepare this salad more than 30 minutes in advance, or the salt will draw out moisture and the vegetables will lose their crunch.
How long does this dish keep?
Eat immediately. Can be kept for a maximum of 12 hours in the fridge, but the vegetables will lose their firmness.
