Salade d'eau glacée

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

Respecte les directives éditorialesEst. 2 min temps de lecture

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This vibrant ice water salad is a masterclass in texture and freshness, making it a standout choice for those seeking a heart-healthy and sophisticated side dish. By soaking seasonal root vegetables and fennel in an ice bath, the produce transforms into wonderfully crisp, translucent curls that provide a satisfying crunch. The contrast between the chilled, refreshing vegetables and the warm, nutty depth of the dressing creates a Mediterranean-inspired flavour profile that is both elegant and incredibly simple to prepare.

Packed with omega-3 fatty acids from the walnuts and anchovies, this nutrient-dense salad fits perfectly into a balanced lifestyle. The savoury umami from the garlic and Parmesan balances the bright acidity of the lemon, ensuring every bite is full of flavour. Serve this colourful assortment on a large platter as a light lunch or as a crisp accompaniment to grilled fish or roasted chicken for a beautifully presented, homemade meal.

Ingredients for Ice Water Salad

675g mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), tough skins peeled
240ml walnuts
5 oil-packed anchovy fillets
2 grandes gousses d'ail
80ml extra-virgin olive oil, plus more for drizzling
3 cuillères à soupe de jus de citron frais
60g de parmesan, râpé, divisé
Sel kasher
Un mortier et un pilon

How to make Ice Water Salad

Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)

Meanwhile, preheat oven to 163°C. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.

Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef’s knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add 80ml oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.

Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute.

Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.