An anonymous someone anonymously posted a vague tip about making a salad with shredded raw beets, cabbage, and walnuts. And I think carrots. After all the shredding, things were a little heavy.
To lighten it up, I tossed everything with some lettuce, green onions, walnuts, and my fave ginger dressing. Was pretty good!
Saved by that awesome ginger dressing.
These things are really crazy. Pale green/white on the outside, bright pink on the inside, and very juicy and a little sweet. Nowhere near as bitey as the little red radishes at the taco bar.
If you close your eyes (and you're completely insane), these radishes are just like a bite of summertime. Not really.
Another day, another salad with radishes, greens, and lemon/olive oil. Oh! And also very fancy salt from Maya. It was freaking delicious.
yaaaay for salad!
So here’s a trick I learned in Brazil. It’s how to clean organic greens. Because sometimes, when you get organic greens, you get some homies in there that accidentally came along for the ride. And maybe you don’t want to eat said homies.
Put your greens in a big bowl, fill with cold water. Add a few shakes of vinegar, stir, and leave it alone for 15 minutes. Any inadvertent stowaways will float to the top.
No homies here. But look how greeeeen!! zOMG!!1!! First greens of the season! I shriek with girlish delight!
Post rinse and salad-spin, I added some of those amazing leftover watermelon radishes, some blood oranges, a little fennel, and a squeeze of lemon and olive oil. Salad ensued.
Well, that’s pretty much all the ingredients right there in the headline. This salad was pretty fantastic. Super-light, lotsa flavor, freshness, and crunchies.
Start by peeling carrots, discarding carrot peels into next week’s Le Stock, and cutting carrots into matchsticks. For some reason, my mandoline wouldn’t matchstick-ify the carrots, so instead I spent some quality time compulsively slicing the little orange bastards into perfect. little. matchsticks.
Oh this? It took but a fortnight.
I used two big, beefy carrots. I also had some fennel, so I diced about 3/4 cup. And there was one green onion, finely sliced. But if I had more, I would have probably used three green onions.
For the sauce, I microplaned about an inch of ginger. I LOVE ginger. I mean loooooooove. I like my ginger-foods to burn on their way down. So if you’re less gingery than me, maybe just add a half inch of ginger. The rest of the sauce is just a teaspoon of sesame oil and a table spoon of rice wine vinegar. And a pinch salt & pepper.
Tossed everything together, and called it “salad”. Yes I did.
It's out of focus because obviously this salad belongs on a daytime drama, what with my unrequited love of ginger and all.