"You will need a mandoline or very sharp knife to ensure the slices are wafer thin, but apart from that, this is an extremely easy yet impressive little dish to produce. The colours are gorgeous!"
Ingredients
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1 tbsp chopped chives
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1 tbsp fresh parsley leaves
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1 tbsp fresh tarragon leaves
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1 tbsp fresh lemon juice
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2 anchovy filets
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1 garlic clove
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Pepper
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100g mayonnaise, (shop bought is fine)
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250ml buttermilk
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3 Mooncoin Heritage Beetroot, sliced very thinly
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About 1/8th of a small cabbage, shredded thinly
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½ cucumber, sliced thinly
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2 apples, sliced thinly
Method
1. For the dressing, blitz all the ingredients apart from the mayonnaise and buttermilk into a fine paste.
2. Whisk the mayonnaise and buttermilk together, then whisk in the green paste.
3. Season with pepper – it probably won’t need salt, but check to suit your taste.
4. Arrange the vegetables on the plates, drizzle with the bright green sauce and serve.
