AvatarAuthorParkash BainsCategory, , DifficultyBeginner
Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time30 mins

Julienned Veggie Salad is easy to make and delicious, and is full of different colours, textures and flavours. It’s not only tasty but also a great way to load up on essential vitamins, minerals and fibre. The truffle oil is optional but it definitely adds a beautifully complex, Mediterranean appeal to the salad.

 2 large Yukon Gold potatoes
 1 red bell pepper
 3 large heirloom or regular carrots
 a handful of green beans
 2 large cloves of garlic, minced
 1 tbsp truffle oil
 3 tbsp avocado or extra virgin olive oil
 3 tbsp white wine vinegar
 1 tbsp balsamic glaze (or maple syrup)
 1 tbsp grainy Dijon mustard
 1 tsp chili flakes
 sea salt
 black pepper
 fresh basil
1

lash boil the green beans in a pot of boiling water with 1 tsp salt for about 90 seconds. Quickly drain and rinse with cold water to stop them from cooking further.

2

Cut carrots, pepper and potatoes into long thin wedges (julienned). Place carrots and peppers into a salad bowl. Also add the cooled beans.

3

Heat truffle oil in a pan on medium high heat; add garlic and potatoes and cook until potatoes are tender, but not overcooked. Season the potatoes with a dash of sea salt and remove from heat.

4

In a small bowl, mix avocado oil, vinegars, mustard, chili flakes and seasonings according to taste. Toss the veggies in the salad bowl with the dressing. Then add the cooked potatoes and garlic, including any residual truffle oil in the pan.

5

Add fresh basil and gently toss everything again to coat the vegetables evenly. Refrigerate until ready to serve.

Ingredients

 2 large Yukon Gold potatoes
 1 red bell pepper
 3 large heirloom or regular carrots
 a handful of green beans
 2 large cloves of garlic, minced
 1 tbsp truffle oil
 3 tbsp avocado or extra virgin olive oil
 3 tbsp white wine vinegar
 1 tbsp balsamic glaze (or maple syrup)
 1 tbsp grainy Dijon mustard
 1 tsp chili flakes
 sea salt
 black pepper
 fresh basil

Directions

1

lash boil the green beans in a pot of boiling water with 1 tsp salt for about 90 seconds. Quickly drain and rinse with cold water to stop them from cooking further.

2

Cut carrots, pepper and potatoes into long thin wedges (julienned). Place carrots and peppers into a salad bowl. Also add the cooled beans.

3

Heat truffle oil in a pan on medium high heat; add garlic and potatoes and cook until potatoes are tender, but not overcooked. Season the potatoes with a dash of sea salt and remove from heat.

4

In a small bowl, mix avocado oil, vinegars, mustard, chili flakes and seasonings according to taste. Toss the veggies in the salad bowl with the dressing. Then add the cooked potatoes and garlic, including any residual truffle oil in the pan.

5

Add fresh basil and gently toss everything again to coat the vegetables evenly. Refrigerate until ready to serve.

Julienned Veggie Salad