I call this Swedish salad because it is from the Sweden chapter of Jamie Oliver’s book Jamie does … It goes perfectly with fish, like we had here. In the summer it goes really well with smoked mackerel for a healthy and very filling summery meal, and it goes nicely with cold meats, cheese and pickles if you have time for a long lunch over the weekend. It is also great for a picnic, like we had here.
Serves 6 (because I have tweaked it from Jamie’s (he says 4), only very very slightly though)
Cucumber – 1
Carrots – 2
Red onion – 1
Fennel – 1
Radishes – 1 small punnet (about 20)
Dill – a small bunch
Flat leaf parsley – a small bunch
Salt – a pinch (ish)
Caster sugar – 1 heaped teaspoon
Wine vinegar (Jamie says white, I usually have red) – 1 ½ tablespoons
The best quality extra virgin olive oil you can afford – 3 tablespoons
- Very finely slice your onion.
- Use a vegetable peeler to peel long thin strips of carrot
- Remove the watery seedy bit of the cucumber and slice into thick half moons
- Quarter the radishes
- Slice the fennel
- Chop your herbs
- Place all of these vegetables and herbs in a large dish
- Make your dressing with the olive oil, vinegar, salt and sugar, drizzle over the salad and serve.
A note on the recipe:
I’m fairly certain that Jamie Oliver will agree with me when I say that you should cut your vegetables in the different ways; it make s a difference to the texture which, in turn, affects the taste. You can have the same ingredients in the same quantities etc. and it will taste different depending on how you cut everything. So, experiment and find the way you like it.