Chef Luke Holder shares how to make a salad bright, seasonal and delicious, even in the winter months. He enjoys having the salad as the main event for lunch or as an upgrade for the kid’s usual school meal - although he says they might argue otherwise!
250g of beetroot
2 Oranges – blood oranges if you can get them
1 ball mozzarella
A few basil and mint leaves
Salt & pepper
Some mixed winter salad leaves, such as castle Franco, tardive, radicchio. Or anything you have to hand will do!
Boil the beetroot in seasoned water until fully cooked.
Peel whilst still warm and cut into large pieces.
Segment the oranges.
Tear the mozzarella up and season with salt pepper and olive oil.
Pick the salad leaves down and mix with the herbs.
Build the salad and dress the leaves with the dressings.
Season with salt and pepper.
Ingredients for the dressing
20g cider vinegar
1 clove of garlic - grated
1 pinch of flaked sea salt
1 tsp of honey
1 tsp of Dijon mustard
15ml olive oil
Add the vinegar first.
Grate the garlic into the vinegar.
Add the rest of the ingredients.