Ice Water Salad

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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 dientes de ajo grandes
80ml extra-virgin olive oil, plus more for drizzling
3 cucharadas de jugo de limón fresco
60g de parmesano, rallado, dividido
Sal kosher
A mortar and pestle

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.