根類蔬菜沙律 Root vegetable salad

Root-vegetable-salad

份量Serve:  4

材料 INGREDIENTS
3條 紅蘿蔔 3 carrots
3個 菜頭(盡可用不同顏色) 3 raw beetroots (different colours if possible)
1束 小蘿蔔 1 bunch of radishes
1棵 西芹芯連葉 1 celery heart (with leaves)
1/2小個 紫菊苣 或 1棵 珍珠生菜 ½ a small radicchio , or 1 baby gem lettuce
1個 茴香頭 1 fennel bulb
1個 檸檬 1 lemon
1/2束 薄荷葉 ½ a bunch of fresh mint
5湯匙 初搾橄欖油 5 tablespoons extra virgin olive oil
海盬 sea salt
現磨黑胡椒碎 freshly ground black pepper

做法 Method
1. 將紅蘿蔔和菜頭的皮刨去
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel the carrots and beetroots over a chopping board, discarding the peelings.

2. 用Y型刨器把紅蘿蔔和菜頭刨成波浪紋形的薄片,放於大碗內
2. Using the Y-shaped peeler again, shave the carrots and beetroots into nice thin wavy strips, then place in a large mixing bowl.

3. 把小蘿蔔的頭尾切掉,切薄片後放入大碗內
3. Carefully cut the tops and tails off the radishes, then finely slice and add to the bowl.

4. 西芹連葉切幼片,加入大碗內
4. Trim and finely slice the celery, including any paler inner leaves, then add to the bowl.

5. 將生菜的黃葉和硬莖後切幼,加入大碗內
5. Trim and finely slice the lettuce, discarding any tatty outer leaves and tough stalky bits, then add to the bowl.

6. 茴香葉放置一旁,把茴香頭切幼,加入大碗內
6. Pick the leafy fennel tops and put to one side, then finely slice the fennel bulb and add to the bowl.

7. 檸檬對切
7. Cut the lemon in half.

8. 擠出檸檬汁並加到樽或小碗內,隔開果渣
8. Squeeze the juice into a small bowl or a jam jar, using your fingers to catch any pips.

9. 薄荷先揀出嫩葉放置一旁,去除莖部並把葉切碎,加入樽或小碗內
9. Pick and finely chop the mint leaves, keeping the baby ones to one side, then add to the small bowl or jam jar, discarding the stalks.

10. 於小碗內加入初搾橄欖油拂勻或入樽內,蓋上樽蓋並搖勻
10. Add the extra virgin olive oil and whisk together with a fork or put the lid securely on the jar and shake well.

11. 醬汁以少量鹽和胡椒碎調味,把醬汁淋在蔬菜上後再試味,份量應個人喜好決定
11. Taste the dressing and season with a tiny pinch of salt and pepper, if you think it needs it, then pour over the root vegetables and taste again to check you’re happy.

12. 把蔬菜和醬汁拌勻,置於餐盤內,灑上茴香葉和薄荷嫩葉並享用
12. Toss the vegetables in the dressing, then transfer to a serving bowl and sprinkle over the fennel tops and reserved baby mint
leaves and dig in.

More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/root-vegetable-salad

Special thanks on translation: Ms Ida Lam

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