Diakon, Carrot and Chervil Salad

I'm quite fond of Thursdays. Thats when we get our box of organic veggies from Ceres.

It's great for a few reasons; it's seasonal, it's fresh, it's affordable, it's a nice surprise and see whats in there for the week and it's great getting veggies that you might walk past in the store. 

We'll last week I got two things that fit into the later statement, Chervil and Diakon.

This salad is fresh, seasonal, easy, delicate and satisfying.

The same day that I had made this salad for lunch I had had a blueberry danish for breakfast as a "treat". Well after a weekend of wine and rich food it felt more like a punishment and the salad the treat.

I got to thinking....whats the real treat when it comes to food?

INGREDIENTS

serves 2 or 3-4 as part of a spread

1 Diakon

1 Large Carrot

a large handfull of the following

Chervil, Parsley, Macadamias, Currants

To Dress

Good quality sea salt, Olive oil and a squeeze of Lemmon 

DIRECTIONS

First peel and then ribbon the Diakon and Carrot with a vegetable peeler.

Roughly chop the macadamias.

Hand pick the leaves of the Chervil and the Parsley (sounds pretty tedious but it's worth it to maintain the simple and delicate nature of this dish).

Add the currants and lightly dress and toss. 

This can be made and served all on the one board.

Enjoy!