This simple side salad is made with winter vegetables, but you can vary it according to the season. This combination of vegetables makes an ideal, low fat side salad to serve with grilled lean meat or poultry, or with thick slices of fresh, crusty bread.
ingredients
serves 4
3/4 cup white wine
1 tsp olive oil
2 tbsp lemon juice
2 bay leaves
sprig of fresh thyme
4 juniper berries
1 pound leeks, trimmed and cut into 1 inch. lengths
1 small cauliflower, broken into florets
4 celery sticks, sliced on the diagonal
2 tbsp chopped fresh parsley
salt and black pepper
method
1. Put the wine, oil, lemon juice, bay leaves, thyme and juniper berries into a large, heavy-based saucepan and bring to the boil. Cover and let simmer for 20 minutes.
2. Add the leeks, cauliflower and celery. Simmer very gently for 5 - 6 minutes or until just tender.
3. Remove the vegetables with a slotted spoon and transfer them to a serving dish. Briskly boil the cooking liquid for 15 - 20 minutes, or until reduced by half. Strain.
4. Stir the parsley into the liquid and season with salt and pepper to taste. Pour over the vegetables and leave to cool. Chill in the fridge for at least 1 hour before serving.
more information
Choose a dry or medium-dry white wine for best results.
