Baby vegetable slaw with grapefruit and tarragon
This elegant no-fuss slaw will bring colour and freshness to any feast.
- 15 mins preparation (plus standing)
- Serves 4 - 6
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Ingredients
- 6 mixed baby heirloom radishes (see note) shaved on a mandolin
- 1 bunch mixed baby heirloom carrots (see note), stalk attached, shaved lengthways with a peeler
- 4 mixed baby heirloom beetroots, shaved on a mandolin
- 2 baby fennel, shaved on a mandolin
- 2 golden shallots, thinly sliced
- 2 ruby grapefruit, segmented
- Watercress, to serve
Grapefruit and tarragon dressing
- 125 ml (½ cup) extra-virgin olive oil
- 60 ml (¼ cup) white wine vinegar
- 2 tbsp finely chopped tarragon, plus extra leaves to serve
- 1 tbsp caster sugar
- Finely grated zest and juice of 1 ruby grapefruit
- 2 tsp Dijon mustard
Method
- 1For grapefruit and tarragon dressing, place all ingredients in a bowl, season to taste and whisk to combine.
- 2For salad, place all ingredients (except watercress) in a large bowl with half of the dressing, season to taste and toss to combine. Stand for 20 minutes before serving.
- 3Arrange salad on a large platter, drizzle with remaining dressing and scatter with watercress.
Notes
Note: We used baby red, watermelon and French breakfast heirloom radishes; and baby purple and Dutch heirloom carrots. Substitute any variety and mixture that is seasonally available.
