150 gmwhite cabbage (about ¼ small cabbage), thinly sliced on a mandolin
2carrots (use different colours if you can), sliced into ribbons on a mandolin
2baby fennel bulbs, thinly sliced on a mandolin, fronds reserved
1celeriac, trimmed (550gm), cut into julienne on a mandolin
½small Spanish onion, thinly sliced
80 ml(1/3 cup) olive oil
2garlic cloves, finely chopped
Finelygrated rind and juice of 1 lemon
2 tspDijon mustard
1 tspfinely grated horseradish
1½ tbspaged red wine vinegar
½ cupcoarsely chopped mixed tender herbs such as flat-leaf parsley, tarragon and mint
Combine stock, lentils, thyme and bay leaf in a saucepan, bring to the boil over medium-high heat, reduce heat to medium and simmer until lentils are tender and stock is absorbed (15-20 minutes). Remove from heat, strain off any excess liquid and transfer to a large bowl. Add cabbage, carrot, fennel, celeriac and onion and set aside.
Heat oil in a small saucepan over medium-high heat, add garlic and lemon rind and cook until fragrant (1 minute). Remove from heat, stir in mustard and horseradish, then vinegar and lemon juice. Pour over vegetable mixture, add herbs, season to taste and toss to combine. Serve warm.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.