Name: Baby vegetable slaw with grapefruit and tarragon
Prep time: 15 min
Total time: 15 min
Yield: 4 - 6
Ingredients: 6 mixed baby heirloom radishes (see note) shaved on a mandolin; 1 bunch mixed baby heirloom carrots (see note), stalk attached, shaved lengthways with a peeler; 4 mixed baby heirloom beetroots, shaved on a mandolin; 2 baby fennel, shaved on a mandolin; 2 golden shallots, thinly sliced; 2 ruby grapefruit, segmented; Watercress, to serve; Grapefruit and tarragon dressing; 125 ml (½ cup) extra-virgin olive oil; 60 ml (¼ cup) white wine vinegar; 2 tbsp finely chopped tarragon, plus extra leaves to serve; 1 tbsp caster sugar; Finely grated zest and juice of 1 ruby grapefruit; 2 tsp Dijon mustard

Ingredients

6 mixed baby heirloom radishes (see note) shaved on a mandolin

1 bunch mixed baby heirloom carrots (see note), stalk attached, shaved lengthways with a peeler

4 mixed baby heirloom beetroots, shaved on a mandolin

2 baby fennel, shaved on a mandolin

2 golden shallots, thinly sliced

2 ruby grapefruit, segmented

Watercress, to serve

Grapefruit and tarragon dressing

125 ml (½ cup) extra-virgin olive oil

60 ml (¼ cup) white wine vinegar

2 tbsp finely chopped tarragon, plus extra leaves to serve

1 tbsp caster sugar

Finely grated zest and juice of 1 ruby grapefruit

2 tsp Dijon mustard

Method

1.For grapefruit and tarragon dressing, place all ingredients in a bowl, season to taste and whisk to combine.

2.For salad, place all ingredients (except watercress) in a large bowl with half of the dressing, season to taste and toss to combine. Stand for 20 minutes before serving.

3.Arrange salad on a large platter, drizzle with remaining dressing and scatter with watercress.

Note: We used baby red, watermelon and French breakfast heirloom radishes; and baby purple and Dutch heirloom carrots. Substitute any variety and mixture that is seasonally available.
Notes

Profile Dominic Smith

Styling by Amber de Florio