Slice the onion super fine and place in a bowl of cold water to soak. This will mellow the flavour so it’s not overpowering.
Peel and grate the carrot and place in a bowl.
Peel the cucumber, cut in half lengthways and remover the seeds with a teaspoon. Cut the length into 3 and then slice thinly into lengths. Add to the carrot.
Shred the lettuce and add to the bowl. Pick a handful of coriander leaves and toss into the ingredients.
Drain the onion and add to the salad. Keep covered in a bowl and in the fridge until you are ready to serve it.
Make the dressing by mixing everything together, taste to check the flavour levels are good. Dress the salad. and serve.
During the demonstration, I took a simple salad to a whole new level with the help of a little Mediterranean influence. I started with a base layer of cos and little gem lettuce; on top of that I added a sprinkiling of rocket and then a layer of shredded cucumber and sliced radish that had been pickled briefly (1 hour) in a tablespoon of white wine vinegar, 1/2 teaspoon sugar, a 1/4 teaspoon of pepper ans sea salt; on top of this came a layer of roasted vegetables and tomatoes (all slow roasted with a sprinkle of sea slat, pepper, and sugar, plus a drizzle of olive oil). I had marinaded some lovely olives in olive oil, sliced garlic, lemon zest strips, fennel seeds, chopped herbs and also marinaded some feta and Pantysgawn goats cheese in pretty much the same ingredients, but added some little pieces of lemon. The finished dish makes a great beginning to an informal supper with friends, just offer some crusty bread and a chilled glass of something crisp and dry to go with- yum!
Dressing