Raw vegetable salad

Name: Raw vegetable salad
Cook time: 30 min
Yield: 2-4
Cuisine: Contemporary
Ingredients: 2 small red capsicums; 2 carrots, peeled; 4 celery stalks; 1 telegraph cucumber, cut in half, seeds scraped out; 125ml extra-virgin olive oil; 40ml balsamic vinegar; Salt; Freshly ground white pepper; 250g mozzarella

Jane and Jeremy Strode

October 18, 2011

Crunchy: raw vegetable salad.Jennifer Soo

Time:< 30 minsServes:2-4

Leafy salads don't travel well. This one, however, can even withstand a hot day or a long time on transport as all the vegetables will stay crisp. Take the dressing and mozzarella in separate containers and finish the salad at the last minute. All you'll need is a fork.

Ingredients

2 small red capsicums
2 carrots, peeled
4 celery stalks
1 telegraph cucumber, cut in half, seeds scraped out
125ml extra-virgin olive oil
40ml balsamic vinegar
Salt
Freshly ground white pepper
250g mozzarella

Method

Cut the capsicum, carrots, celery and cucumber into long matchstick-sized strips. Place in a bowl and mix together.
Mix olive oil and vinegar together and season.
Tear mozzarella into eight pieces and place on top of vegetables, dress and toss before serving immediately.