Ice water salad: Refreshing recipe for a summer delight

Ingredients for Ice water salad

• 680 g mixed crunchy vegetables, tough skins peeled (such as fennel, radishes, turnips, beets, and/or carrots)

• 120 g walnuts

• 5 oil-packed anchovy fillets

• 2 large garlic cloves

• 80 ml extra-virgin olive oil, plus more for drizzling

• 45 ml fresh lemon juice

• 55 g Parmesan, shaved, divided

• kosher salt

• a mortar and pestle

How to make Ice water salad

1. Thinly slice the vegetables using a mandoline, aiming for a thickness similar to that of a £1 coin.

2. Fill a large salad spinner or bowl with ice water and add the sliced vegetables. Allow them to soak for at least 15 minutes, or up to 6 hours. If soaking for longer than 1 hour, cover and chill in the fridge.

3. Preheat the oven to 160°C (fan) or 170°C (conventional).

4. Toast the walnuts on a rimmed baking tray, tossing them once, until they are deep golden brown, about 9 minutes. Remove from the oven and let them cool, then crush or chop the walnuts to a size similar to that of a lentil.

5. In a mortar and pestle, smash the anchovies, garlic, and a generous pinch of salt to form a smooth paste. Alternatively, use the side of a chef’s knife to crush the garlic, then mash it with the anchovies and salt on a chopping board.

6. Transfer the paste to a small saucepan and add 80 ml of oil. Cook over medium-low heat, stirring often, until the garlic just begins to turn golden brown, about 3 minutes.

7. Pour the mixture into a large bowl and let it cool slightly. Mix in the crushed walnuts and lemon juice, then taste and adjust the seasoning with salt as needed.

8. Skim off any ice cubes from the water bath and drain the vegetables. Cover the salad spinner and spin the vegetables dry, pouring off any collected water as necessary.

9. Add the dried vegetables to the bowl with the dressing and toss to coat evenly. Stir in half of the grated Parmesan and toss again to distribute.

10. Arrange the salad on a platter. Top with the remaining Parmesan, drizzle with a little oil, and season with freshly ground black pepper.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.