Food Network: Winter Crunch Salad with a Mind-Blowing Sauce

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Winter Crunch Salad with a Mind-Blowing Sauce
Recipe Excerpted from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All rights reserved. www.jamieoliver.com

Ingredients
For the vegetables
A few young carrots, peeled and finely sliced
A few small raw beets, peeled and finely sliced
A few sticks celery, trimmed and thinly sliced, yellow leaves reserved
1/2 small Romanesco or white cauliflower, broken into florets
1 bulb fennel, trimmed and finely sliced, herby tops reserved
1 handful small beet leaves, if available, washed
1 bunch radishes, trimmed and washed
1/2 a celeriac, peeled and finely sliced

For the sauce:

6 cloves garlic, peeled
1 cup plus 1 tablespoon milk
10 anchovy fillets in oil
2/3 cup good extra-virgin olive oil, plus extra for drizzling
2 or 3 tablespoons good white wine vinegar

Directions
First, prepare all your vegetables, because once the
sauce is done you'll be ready to serve!

To make your sauce, put the garlic cloves, milk and anchovies into a saucepan and
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 splits and looks a little lumpy - simply remove from the heat

and whiz the sauce up with an immersion blender. 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.

There are 2 ways you can serve this - with both you need the sauce to be warm.
Either pour the sauce into a bowl and place this on a plate, with the vegetables
arranged around the bowl, or serve the vegetables in a big bowl and drizzle the
sauce over the top. Sprinkle over the reserved herby fennel tops and celery leaves
and finish with a drizzle of extra-virgin olive oil.

"Our agreement with the producers of "Jamie at Home" only permit us to make 2
recipes per episode available online. Food Network regrets the inconvenience to

our viewers and foodnetwork.com users"