Saturday 2 March 2013

A Winter Salad...



With all the root vegetables in full flow at the market today, I fancied a raw crispy salad to taste them. Admittedly, mine are cut, razor thin, on a mandolin but you could grate/microplane/machine chop the vegetables or even use a potato peeler to make ribbons. I rather like the mix here, but make it your own with things you like. I also provide two sauce to choose from.

2 carrots
1 parsnip
 red cabbage (a wedge - about 1/8th)
1 apple
1 cucumber
1 small black radish (daikon) 
1 fennel bulb
2 celery stalks

Just slice thinly and/or grate.  Mix well and then dress with either the following:

Herbed Greek yoghurt dressing
240 ml /1 cup Greek yoghurt
2 tablespoons of dried dill (3 if you can fin fresh)
1 tablespoon of chopped chives (dried if you can not get fresh)
1/2 lemon (the juice of... more if a lemon lover!)
1 chopped shallot (1/2 red onion)
season - black pepper and salt

Mix and let stand an hour (minimum).

Lime dressing
125 ml / 1/2 cup olive oil
1 Lime (juice and some of the zest)
1 tablespoon of Dijon mustard
(small bunch of fresh coriander/cilantro if wanted)
season - white pepper and salt

Mix the mustard and lime juice. Whisk in the oil slowly, add the herbs, season and serve.

34 comments:

  1. What a good way to use these root vegetables, Ivan. And it looks very light and nutritious. I think my 'new' food processor would thinly slice these up. Will give it a try.
    Thanks so much for this. Wishing you three a wonderful weekend.
    Jim

    ReplyDelete
    Replies
    1. Hello Jim,
      Thank you, it made a nice change and your new machine would definitely make light work of it! Have a good Sunday!
      Ivan

      Delete
  2. Ivan, this looks amazing! I've never seen a black radish, & boy, do I love radishes! Have a great weekend!

    ReplyDelete
    Replies
    1. Hello Mary,
      Thank you, I also like radishes and the big ones are wonderful - I do hope you can get to find one at a farmers market maybe? They are best slice thin. Have a good weekend...
      Ivan

      Delete
  3. What a genius idea, Ivan. Once all the dust has literally settled around her, I'm going to give this a try. xoHarriet

    ReplyDelete
    Replies
    1. Hello Harriet,
      Thank you, I hope you enjoy it and that you had a wonderful trip in California.
      Ivan x

      Delete
  4. These look delicious, Ivan. On my next trip to the Apple Store, I'm going to have to stop at the Williams Sonoma next door and look for a mandolin. That lime dressing looks wonderful! Have a good day!

    ReplyDelete
    Replies
    1. Hello Louise,
      Thank you, I love my mandolin and use it a lot - just go slowly to start!! Have a good day also!
      Ivan

      Delete
  5. That's a great idea, looks lovely.

    ReplyDelete
    Replies
    1. Hello Jill,
      Thank you, happy you like it. Have a good Sunday!
      Ivan

      Delete
  6. What a beautiful salad. In the yoghurt dressing, you say "1/2 lemon juice." 1/2 of ?? a cup? tablespoon? I'm guessing that.

    ReplyDelete
    Replies
    1. Hello Emm,
      Thank you, I am so sorry I was in a rush, I have changed it (thanks)- it was meant to be 'the juice of half a lemon', which admittedly is not precise but about 2 or 3 tablespoons adding more to taste, it will be less acid once mixed in. Have a good day!
      Ivan

      Delete
  7. Oh Oh this sounds so good, Ivan!

    Lime dressing....even better!

    Cheers!

    Ron

    ReplyDelete
    Replies
    1. Hello Ron,
      I think you may be tasting this soon!! Have a good Sunday!
      Ivan

      Delete
  8. I'm going to try this with the lime dressing. I've never eaten a raw parsnip, so this will be another adventure! Thanks!

    ReplyDelete
    Replies
    1. Hello Terry,
      Thank you, the parsnip is quite nice, you don't need much or it will be too strong but thin or grated is good - if you use a big one the core may be discarded if it is tough.
      Ivan

      Delete
  9. That sounds like a nice light meal, easy to assemble and gorgeous to look at. Thanks Ivan, now will you come visit and cook for me??

    ReplyDelete
    Replies
    1. Hello Joanne,
      Thank you, I was missing eating salads being so cold here, so this was quite nice. I would be happy to cook for you any time! Have a good Sunday!
      Ivan

      Delete
  10. I made up the olive oil and lime dressing, added about a half teaspoon of ground coriander and the same of turmeric, used it on baby spinach leaves, tossed with half a smallish tomato chopped fine and a handful of sunflower seeds. Great dressing, thanks.

    ReplyDelete
    Replies
    1. Hello Emm,
      That sounds good, happy you made it your own - big fan of grilled sunflower seeds! Have a good week.
      Ivan

      Delete
  11. Dear Ivan,
    When it comes to salads I have always been a fairly ordinary, lettuce, tomato etc sort of person (although when we were children we used to often add wild strawberries to the mix) however this salad of yours is intriguing and I think I might try it out next week!
    What variety of apple did you use?
    I hope you have a nice week!
    Kirk

    ReplyDelete
    Replies
    1. Hello Kirk,
      Pleased you may try this - good point about the apples, I used a 'Granny Smith' as I like the acidity and it is not sweet. A sweeter one would work just as well, just a question of you want the salad to be. I always add an apple to coleslaw for example to balance the cabbage. The strawberry addition sounds good! Have a good week, hope you are enjoying some sun as we are?
      Ivan

      Delete
    2. We had a blue sky day today - everyone was very happy! It was the first one since early November.
      Yes, an apple is always nice in a coleslaw. I do that too.
      Kirk

      Delete
    3. We are enjoying some unusual 'blue' skys and it even hit 15°c which was very welcome! Have a good week... Are you planning your 'Paris trip' itinerary yet?
      Ivan

      Delete
  12. This looks very nice. Why do I never think to make salads when it's cold? I always associate them with warm weather, but they needn't be an exclusively summery dish, as you've shown. Love your new blog header by the way.

    Gillian x

    ReplyDelete
    Replies
    1. Hello Gillian,
      Thank you, I know what you mean and I was tired of eating cooked root veg, so this made a welcome change!
      Ivan

      Delete
  13. Ivan, thank you for your readership and fantastic comments! Although Shanghai and Chinese cuisine has piqued my palate in ways I've never imagined, this salad makes me pine for colder days in Normandy. I'm a huge fan of vegetables and Dijon mustard!

    ReplyDelete
    Replies
    1. Hello Nicole,
      That's my pleasure! Your journey of travel and study is enjoyable to follow. You are going to have to find some 'Shanghai soul food' to remind you of your time there - the equivalent to the Normandy apples when you where here!! Keep up the studying!
      Best wishes,
      Ivan

      Delete
  14. hi my friend-
    sounds iteresting
    love
    tweedles

    ReplyDelete
    Replies
    1. Hello Miss Tweedles,
      Thank you for stopping by to see us...
      Aston and Ivan
      :)

      Delete
  15. Hi Ivan!
    This looks so good and delicious.
    :)

    ReplyDelete
    Replies
    1. Hello Andrea,
      Thank you, with all the snow you have, you may want to wait a little longer to try it! Spring is on the way!!
      Ivan
      :)

      Delete
  16. Just printed this off and will give it a try!

    PS: I can't reply to the comments you leave on my blog as you appear as a 'no-reply' blogger? If you want to email me your email address I can reply direct to you.

    ReplyDelete
    Replies
    1. Hello Marina,
      Thank you for pointing this out, I will try to fix it... I have e-mailed you. Hope you enjoy the salad.
      Ivan
      :)

      Delete

Related Posts Plugin for WordPress, Blogger...