Winter Salad | Vegetables Recipes | Jamie Oliver Recipes (2024)

DifficultySuper easy

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1. First, prepare all your veg, because once the sauce is done you’ll be ready to serve! Peel and finely slice the carrots, beetroot, celeriac and fennel, reserving the herby fennel tops.
2. Trim and thinly slice the celery, reserving the yellow leaves. Break the cauliflower into florets.
3. Trim the radishes and wash with the beetroot leaves.
4. To make your sauce, peel the garlic cloves and put into a saucepan with the milk and anchovies, then bring to the boil. Simmer slowly for 10 minutes, or until the garlic is soft and tender, keeping a close eye on the pan to make sure the milk doesn’t boil over. Don’t worry if it spits and looks a little lumpy – simply remove from the heat and whiz the sauce up with a hand blender.
5. Gently blend in the extra virgin olive oil and the vinegar a little at a time – you’re in control of the consistency at this point. If you like it thick, like mayonnaise, keep blending. Now taste it and adjust the seasoning. Make sure there’s enough acidity from the vinegar to act like a dressing. It should be an incredible, pungent warm sauce.
6. There are two ways you can serve the warm sauce. Either pour the sauce into a bowl and place this on a plate, with the veg arranged around the bowl, or serve the veg in a big bowl and drizzle the sauce over the top.
7. Sprinkle over the reserved herby fennel tops and celery leaves, then finish with a drizzle of extra virgin olive oil.

Tips

You can use any vegetables you want, and depending on the season you can do a lighter summer version or a more root-veg-based winter one. I actually prefer my veg to be raw, as I love the crunch you get from them, but if you want to boil them briefly until they’re al dente, feel free.

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