Michel Roux Jr
Michel’s Oriental Summer Salad
Michel Roux Jr
Prep time: 5 mins + soaking time for the carrot
4 spring onions
12 red radishes
½ Savoy cabbage
1 medium carrot
1 round lettuce
160g bean sprouts
1 tablespoon crunchy peanut butter
1 tablespoon each of light soy sauce, clear honey and sesame oil
juice of 1 lime
salt & pepper
Veg Portions / Serving: 1
Recipe donated by Michel Roux Jr for Veg Power. Recipe and portrait photography from "The Marathon Chef" by Michel Roux Jr.
I love this Oriental summer salad. It’s fresh, easy to make and full of lots of good stuff. There are ingredients in there that kids adore like honey and peanut butter and it’s fun for them to make. It’s recipes like this that are great for introducing children to cooking and with such a variety of ingredients and flavours – tangy grapefruit, crunchy carrot, beansprouts and peanut butter, savoury and sweet soy – it’s a joy!
With the back of a fork, mix the honey and peanut butter together, gradually adding the lime juice, soy sauce and sesame oil. Check the seasoning and set aside.
Peel the grapefruit and separate into segments. Slice the spring onions and radishes. Shred the cabbage and blanch in boiling, salted water for 10 seconds. Refresh, drain and dry well. Peel the carrot and cut into very fine julienne strips. Put these in iced water to curl for an hour.
Just before serving, toss the vegetables in the dressing and serve in the leaves of the round lettuce. Decorate with grapefruit segments and the drained carrot julienne.
Kids in the kitchen:
Get the kids to make the dressing – squeezing the lime then mixing it with the peanut butter, soy sauce and seasoning is bound to keep them happy for a while. They can also have a go at peeling the grapefruit and separating it into segments.
Charlotte Radcliffe RNutr