Wholefood Recipes by Holly Davis
Summer Celebration Salad
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This heirloom summer vegetable salad with garlic chive knots looks and tastes fabulous. Even though there are several components to bring together it is pretty easy to make. You might like to serve this with a dressing but when the vegetables are this young they reflect the true flavours of the season. A little good olive oil and coarse sea salt are all that is needed.
Summer Celebration Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This heirloom summer vegetable salad with garlic chive knots looks and tastes fabulous. Even though there are several components to bring together it is pretty easy to make. You might like to serve this with a dressing but when the vegetables are this young they reflect the true flavours of the season. A little good olive oil and coarse sea salt are all that is needed.
Servings Prep Time
5 30minutes
Servings Prep Time
5 30minutes
Ingredients
Servings:
Ingredients
Servings:
Instructions
  1. Top and tail the radishes and slice in thin rounds
  2. Peel the beetroots, cut in half, from stem to tail and slice in thin half-moons across the face, so you get the lovely pattern within.
  3. Combine the radishes and beets with the sea salt and rub together to soften them; set aside until ready to serve the salad.
  4. Slice small tomatoes in half and leave any tiny ones whole; set aside until ready to serve.
  5. Fill a heatproof jug with boiling water. Hold the garlic chives in the water for 30 seconds then remove and run under cold water – they will be brilliant green and very flexible.
  6. Using 3 or 4 chives at a time, tie into a knot. Cut off the excess stems and slice this in 2-cm lengths; set aside until ready to serve.
  7. Line up the beans and cut their tops off; if they are small leave whole, otherwise cut in 2 or 3 lengths. Toss with a little olive oil and set aside.
  8. Peel and slice the garlic and toss with the beans
  9. Slice the squash and zucchini in half – no need to remove their tops and tails unless they are large or tough. Toss with a little olive oil and set aside.
  10. Heat a heavy frying pan over medium heat. Once the pan is hot add the beans and garlic and toss until they turn from purple to green. Add a splash of water and continue to toss for 5 minutes then tip into a large serving bowl.
  11. Repeat with the squash, allowing them to colour and cook until just tender; 5–7 minutes.
  12. Tip in with the beans and allow to cool a little before combining with the remaining ingredients.
  13. Add a dash of white wine vinegar, extra olive oil and a sprinkle of coarse salt just before serving.
Recipe Notes

'Chioggia' is a traditional Italian gourmet beetroot.

It has a beautiful deep-pink skinned, stripy pink and white flesh with a sweet flavour. Try grating it raw – so you really see the stripe. When cooked it turns a brilliant pink, fabulous in contrast with other colours in a dish. Ask your green grocer for them or buy organic seeds online to grow your own.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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