A selection of readily available winter vegetables, either raw or lightly cooked, served with a creamy, flavorful sauce. This salad was spotted on one of Jamie Oliver’s travels.
- 1 small beetroot, peeled and sliced
- 2 small carrots, peeled and sliced
- 1 celery stalk and its root, thinly sliced (to taste)
- a handful of cauliflower or broccoli florets
- a bunch of spinach
- a bunch of radishes, halved
for the sauce:
- 300 ml milk
- 150 ml olive oil
- 3 tbsp. wine vinegar
- 6-7 garlic cloves
- 10 anchovy fillets
To prepare the sauce, place the garlic and anchovies in a small saucepan, pour in the milk, and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally. Remove from heat and mash the garlic and anchovies well. Add the olive oil and vinegar, mix thoroughly, and season with salt and pepper if needed.
Arrange the raw or lightly cooked vegetables on a large plate. You can adjust the selection to your taste by adding or removing ingredients. Enjoy by generously dipping the vegetables into the sauce.
for the sauce:
- 300 ml milk
- 150 ml olive oil
- 3 tbsp. wine vinegar
- 6-7 garlic cloves
- 10 anchovy fillets
To prepare the sauce, place the garlic and anchovies in a small saucepan, pour in the milk, and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally. Remove from heat and mash the garlic and anchovies well. Add the olive oil and vinegar, mix thoroughly, and season with salt and pepper if needed.
Arrange the raw or lightly cooked vegetables on a large plate. You can adjust the selection to your taste by adding or removing ingredients. Enjoy by generously dipping the vegetables into the sauce.
