Chopped Salad
The quantities here are a generous side for 4-6 people or a light lunch with some crusty sourdough on the side.
2 large fennel bulbs
1 medium kohlrabi
2 small baby cucumbers or 1 large
1 small courgette
a small bunch of radishes (approximated 8-10)
2 endive (we prefer red for colour)
1-2 handfuls of fresh herb leave - mint, parsley, coriander, sorrel, marjoram, rocket, chopped chives or any other soft herb of choice
2 limes - juiced
2 tbsp olive oil
salt and pepper
Optional extras:
Toasted pistachios or pecans
Marinated Feta or crumbled goats cheese
Pickled red onions
Here are my suggestions for cutting the vegetables, but please feel free to exercise all creative freedom here and shape as you wish.
Slice the fennel in half lengthways through the core and remove the tough centre. Cut each half lengthways into 4/6 long slim pieces (depending on the size of the fennel).
Peel the kohlrabi and slice into discs about 5mm thick. Then cut into matchsticks.
For the cucumbers, halve them lengthways and then slice on the diagonal.
Thinly slice the courgette (I like a mandolin for this)
Halve the radishes (or quarter depending on their size). When I use breakfast radishes here I cut them diagonally in half just for fun.
For the endive, either remove all the leaves individually or cut each head into 6/8 long pieces.
Wash the herbs thoroughly to remove the grit and separate the leaves from the stems leaving them as whole and intact as possible.
Combine everything together in a large serving bowl and just before you are ready to eat, dress with the lime juice, olive oil, salt and pepper.
Toss everything together with your hands until fully coated.