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Ingredientes
- for the dressing:
- 1/2 tsp wholegrain mustard
- 1 tsp honey
- salt and pepper
- 2 1/2 tsp cider vinegar
- 1/4 cup olive oil
- 1/2 globe preserved ginger, finely chopped plus 1 tsp syrup
- (avail at asian markets)
- 1 garlic clove crushed
- 1 fresh small red chile seeded and finely shredded
- for the salad:
- 10 radishes, trimmed
- 1 fennel bulb
- lemon juice
- 1/2 red onion
- 1/2 green apple
- 2- small raw beets
- handful of fresh mint leaves, chopped
Direcciones
- to make the dressing add the mustart, honey salt pepper and viengar into a small cup and using a fork, whisk in the olive oil in a steady stream. add all the remaining ingredients
- slice the radishes thinly,m and toss in a bowl
- halve and quarter the fennel core each quarter. using a very sharp knife cut into water thin slices. lengthwise save the fronds for topping. add to the bowl and squeeze on some lemon juice to keep the fennel from discoloring.
- cut the onion so thinly that its almost shaved. halve the apple and remove the core, cut into matchsticks. add these to the bowl and toss in more lemon juice. Peel the beets and using a mandolin cut the flesh into wafer thin slices. toss these into the bowl too along with the mint. add any fennel fronds. pour on the dressing toss and serve. save any salad for the next day as is very good the next day as well
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 121 | 72% |
| Total Fat 13.68g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 299mg | 9% |
| Total Carbs 12.3g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.87g | 4% |
| Protein 1.19g | 2% |
