- 4 raw beetroots
- ½ head purple cabbage
- 1 – 2 Pickled red onions
- 1 large bulb of fennel
- Sea salt and freshly ground black pepper, to serve
- Micro herbs, to garnish
- Edible flowers, to garnish
For the blue cheese ranch dressing:
- 2 Tbsp tangy mayonnaise
- ½ cup plain yoghurt
- 100g cremezola cheese, crumbled
- ½ clove garlic, crushed
- 1 – 2 tsp white vinegar
- Sea salt and freshly ground black pepper
- Water, to loosen to desired consistency
Thinly slice the beetroot in rounds, finely shred the cabbage and thinly slice the pickled onions. Using a peeler, run the blade down the length of a fennel bulb to make shavings, and place in a bowl of iced water for 10 minutes to curl. Toss the vegetables in a large Le Creuset bowl and season well.
For the dressing: whisk all the ingredients together, season well and thin with a little water to desired consistency.
Pour the dressing over the salad and toss to coat. Serve in Le Creuset Dinnerware bowls. Garnish with edible flowers and micro herbs.