16 February 2011
Peel vegetables if necessary. Make long strips or shavings of vegetables with a potato peeler - ie beetroot, carrot, courgette, celeriac, turnip, parsnip etc. Slender slices of onion and leek would be good too. The shape is not important, but they must be nice and thin. You could use a mandolin set to a slender setting. Heat a pan full of bland oil such as peanut or grapeseed to 160C. Deep fry the vegetable shavings in small batches for about 5 mins maximum until crisp and lightly golden, watching carefully. Lift out each batch as it cooks with a slotted spoon and drain on kitchen paper. Season with salt. Make a dressing with olive oil and balsamic vinegar, salt and pepper. Make a green salad with plenty of chopped fresh herbs ie tarragon, parsley, chervil, mint, thyme, even a touch of rosemary finely chopped. Dress the salad. Heap on individual plates. Serve the shavings on top, or just as a snack with drinks.