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Caroline’s Spring Fresh Salad

Segment: Caroline’s Spring Fresh Salad
Episode: S3E2
Presenter: Caroline Taylor
Air Date: 17th November 2019


  • Beetroot
  • Carrots
  • Cabbage
  • Collard greens
  • Mandolin fennel
  • Zucchini
  • Garlic Cloves
  • Dijon Mustard
  • Lemon
  • 1 egg yolk
  • Labneh
  • Olive oil


  • Shave your veggies – you can keep them raw, and this will allow them to keep their crunch
  • Add the candied beetroot to the salad.
  • For the dressing, start with a tablespoon of crushed garlic cloves, a tablespoon of Dijon mustard, and the yolk of a pastured, free range egg.
  • Mix your dressing, slowly adding some olive oil.
  • When emulsifying your dressing, it is important to beat the oil into your mix, so you get a thick, glossy flavour.
  • Add some lemon juice to loosen up the dressing.
  • Add the dressing to your salad – don’t be too heavy handed.
  • When plating your salad, start in the middle and try to get it as high as you can.
  • To finish off the salad, add some labneh – this is yoghurt has been hung in a cheese cloth for a couple of hours. This gets rid of the water, and increases the flavour of the yoghurt.
  • This makes a great alternative to mascarpone or cream cheese.
  • If you like macademia or roasted hazelnuts, these can be added for these can be added for even more crunch.
  • Fennel makes great a great garnish, so sprinkle that on top.