Ribbon Salad with Blood Orange Vinaigrette
- 2 zucchini’s
- 2 carrots
- 2 Lebanese cucumbers
- 2 bunches asparagus
- 1/2 bunch parsley
- For the Blood Orange Vinaigrette
- 2 blood oranges
- 1 tsp Dijon mustard
- 1 tbs verjuice
- 2 tbs sherry vinegar or white wine vinegar
- Pinch of salt and pepper
- 2 tbs olive oil
Using a peeler begin peeling the carrots, cucumbers, zucchini’s and asparagus from top to bottom, creating long ribbons.
Place the ribbons straight into a bowl of iced water. This will help the vegetables to crisp up nicely. Next pick the parsley leaves off the stalk and set aside.
For the vinaigrette, using a whisk, whisk together mustard, vinegar, verjuice and salt and pepper.
Slowly drizzle in the olive oil whilst whisking vigorously. Strain the vegetable ribbons from the water well.
Toss the ribbon salad with parsley and the orange vinaigrette, season well and serve. Enjoy along side some grilled chicken or a roast lamb.