A mandolin makes quick work of thinly slicing and julienning vegetables.
Serves: 4-6
INGREDIENTS
2 large carrots
3 zucchini
2 medium tender inner celery stalks
Dressing
2 tablespoons pesto
3 tablespoons olive oil
1 tablespoon lemon juice or white wine vinegar
sea salt and freshly ground pepper
METHOD
Serve with Beef and Yellow Split Pea Salad with Pumpkin Seed Dressing.
Dressing: Whisk everything in a large bowl and season.
Cut the carrots and zucchini into even lengths and then slice thinly lengthwise. Stack the slices up and cut on the diagonal into fine ribbons. Slice the celery thinly. Add the vegetables to the dressing and toss to combine. Transfer to a shallow serving bowl.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!