Long lost sisters perhaps?
It promises that puffed sleeves and a wealth of shaved vegetable matter could be your ticket to kitchen harmony. Look closer and you will see turnips; cabbage, radish and onions also seem to be part of the equation. Mercifully there is a word of caution to: thrust slowly with great care of your fingertips.
It may be a lethal weapon but it has broad appeal, boldly declaring it’s self to be ideal for everyone from professional cooks to housewives. Phew, glad I qualify.
It’s a big call that food cut from the samurai blade will be both beautiful AND joyful, but being a sloppy old harridan most of the time I am prepared to give anything a go.
I suppose you could always try this salad with a plain old knife. That being the case, chop along with one eye closed to up the zen quotient and keep the thrill of chopping off your fingers a greater possibility than normal.
Crunchy apple salad
3 fat juicy apples apples
½ bulb of fennel
A handful of chopped parsley
A handful of pistachios
Juice and zest of one lemon
2 Tablespoons of olive oil
A decent pinch of salt, pepper, castor sugar and dill.
1. Very finely slice apple radish and fennel,
2. Combine salad dressing ingredients in a screw top jar and shake vigorously to combine.
3. Pour dressing over sliced vegetables
4. Moosh everything together and artistically sprinkle with parsley and nuts.
Best made close to serving.