Carrot and radicchio salad with Kalamata olives
This is a wonderfully crisp salad combining earthy sweet flavours of carrot with gorgeously juicy and bitter flavours from the radicchio
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
Ingredients
500g carrots, shaved thinly with a veg peeler or grater
1 radicchio head, outer leaves removed, tender leaves separatedÂ
large handful of kalamata olivesÂ
large bunch of parsley, finely choppedÂ
2 tbsp capersÂ
2 tbsp olive oilÂ
½ tsp sea saltÂ
½ tsp Dijon mustardÂ
1 tsp honeyÂ
2 tbsp lemon juiceÂ
Method
Make the dressing by whisking together the lemon juice, olive oil, honey, mustard and sea salt.
Assemble the salad by mixing together the shavings of carrot, radicchio leaves, Kalamata olives and capers in a large salad bowl.
Drizzle over the dressing generously, mixing together lightly with your fingers. Sprinkle over plenty of chopped parsley and serve.
