Tuesday, 7 August 2012

Swedish Salad


A week-day lunch for me is usually a very casual affair. I open the fridge door and the first thing that falls out gets caught, baseball-style, between two slices of bread and eaten while I'm reading Gourmet Traveller. I read about things like Char-Grilled Palm-Sugar Chicken, Fazzoletti with Duck Ragù and Saucy Chocolate Puddings with Muscatel Ice-Cream while I'm munching on last nights left overs on rye. But today was different. May be it's the weather - cold and sunny, that got me thinking about Scandie food, as I am want to do at times. So inspired, I made a crisp Swedish Salad and ate it in the sun... on rye... Some things never change.

Swedish Salad
from Jamie Oliver's Jamie Does...

2 Lebanese cucumber
2 small carrots, peeled
1 red onion, peeled and sliced thinly
1 bulb baby fennel, finely sliced
6 small radishes, finely sliced
1 bunch fresh dill
1/2 cup fresh parsley
1 tablespoon white vinegar
3 tablespoons olive oil
1 heaped teaspoon caster sugar
pinch of salt

Cut the cucumber in half lengthways and scrape out the seeds. Cut into small half circles and place in a large bowl. Using a mandolin or peeler, peel strips of carrot and add to the cucumber.

Place remaining ingredients in the bowl and toss well.


  1. This salad looks so super crunchy and tasty!! I have never had this flavour combination but I'm dying to try it out :)

  2. Thanks Edith. It's a really tasty salad. I hope you like it.