Root vegetable salad with grilled chilli dressing
September 25, 2014

Recipe © Jamie Oliver

vegetable salad with grilled chilli dressing



Though you might not expect it, root vegetables work really well in a salad.

As long as you finely slice or speed peel everything so it’s not too chunky, it’ll be delicious. All these vibrant flavours need a powerful dressing to bring them together, and chilli and mint work brilliantly here as they are very good friends.

serves 4


• 3 fresh beetroots (all different colours if possible)• 3 carrots
• ½ a small radicchio
• a bunch of radishes
• 1 fennel bulb
•1 celery heart, with leaves
• sea salt and freshly ground black pepper

for the dressing
• a small bunch of fresh mint
• 3 fresh red chillies
• 10 tablespoons extra virgin olive oil
• 3½ tablespoons fresh lemon juice
• sea salt and freshly ground black pepper

To prepare your salad

– Peel the beetroots and carrots

– Wash and dry the radicchio

– Top and tail the radishes

– Very finely slice or shave the beetroots and carrots, using good knife skills or, more easily, a speed peeler, until you have a pile of thin, wavy, crunchy slices

– Place in a big mixing bowl

– Pick and reserve the leafy fennel tops

– With a sharp knife, slice the celery heart and leaves, the radicchio, the radishes and the fennel as finely as you can and add to the bowl of root veg slices

To make your dressing

– Pick and finely chop the mint leaves

– Prick the chillies with the tip of a sharp knife – this stops them popping or exploding when they are cooked

– Hold your chillies, one at a time, with a pair of metal tongs in a gas flame until they’re blackened and blistered all over. If you don’t have a gas hob, pop them under a hot grill instead

– Place the chillies in a small bowl, cover with clingfilm and leave for 15 minutes – they will steam in their own heat and the skins will peel off very easily

– Peel the chillies, open them up and scrape out all the white seeds with a teaspoon

– Discard the seeds, then finely chop the flesh of the chillies

– Put in a mixing bowl, add the oil, lemon juice and mint, and mix well

– Have a taste and season with salt and pepper

To serve your salad

– Toss the root vegetables in the grilled chilli dressing

– Season carefully to taste

– Serve sprinkled with the reserved fennel tops

To download this recipe visit Jamie’s Home Cooking Skills Website

© All recipe photgraphy David Loftus and Matt Russell.


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