There’s nothing I like more than a cooking day with a good friend, especially when it’s hot outside and the camera is fired up and ready. Last weekend I took a bunch of random ingredients around to the kitchen of my great friend Catriona White, of MiniHaha Gourmet fame – and random they certainly were.
Randomness and chance go hand-in-hand, and sometimes it’s only by having a random collection of ingredients that you, by chance, come upon a wonderful recipe. This salad is absolutely, astonishingly good, with its delicate flavours and complimentary textures. The mandolin definitely made this healthy salad recipe a lot more impressive, given the sheer and beautiful slices that the mandolin allows, but if you can only slice these thinly, the salad won’t lose any of its clout. In fact, you could just go for chunky slices and it would still be fantastic.
Be sure to use granular mustard for the dressing, and good quality balsamic vinegar; there’s nothing that can beat it in my mind. This would be the perfect salad to serve as a starter at a dinner party, or just for when you want a fancy but light dinner. Of course, it’s not so light if you eat two bowls of it like I did, but it’s just as delicious!
4 radishes, sliced thinly (preferably on a mandolin)
1 small pear, sliced thinly (preferably on a mandolin)
1 very large handful rocket
1 large handful cashews
1 handful sunflower seeds
black salt if you have it; if not, salt and black pepper
1 tbsp olive oil
1 tbsp balsamic vinegar
1 teaspoon granular mustard
1 teaspoon agave nectar
Toss everything together in a bowl
Stir or whisk together the dressing ingredients
Dress the salad, toss once more, top with more black salt if you have it and serve immediately!