This is a bit like a coleslaw, but it's much more interesting with the combination of the baby vegetables and the shoots.

Recipe courtesy of Jamie Oliver

Show: Oliver's Twist

Episode: Bon Voyage

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Total:: 20 min
Prep:: 20 min

Yield:: 4 servings

Level:: Easy

Ingredients

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways

For the dressing:

2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Directions

Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

Recipe copyright Jamie Oliver 2002

My Private Notes

Name: Crunch Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 2 handfuls alfalfa and broccoli sprouts; 2 handfuls mung bean sprouts; 2 handfuls sunflower salad shoots; Mixed edible flowers; 1 bunch fresh mint, leaves picked; 2 baby courgettes (zucchini), sliced thinly lengthways; 2 red chicory, cut in 1/2 then finely shredded; 1 bunch baby carrots, sliced thinly lengthways; 1/2 fennel bulb, halved and sliced finely; 1 bunch French breakfast radishes, sliced lengthways; 1 head celery, outer stalks and ends removed, halved and finely sliced lengthways; 2 tablespoons French mustard; 4 tablespoons creme fraiche; 1 tablespoon olive oil; 2 to 3 tablespoons white wine vinegar; Sea salt and freshly ground black pepper

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Crunch Salad

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