Monday, January 18, 2010
Anyway - back to the salad. I took the raw beets and the fat carrot and I peeled them. (If you don't have a really good vegetable peeler please put that on the top of your shopping list.) Then I grated them, using the grating attachment of my modest food processor. You could use a mandoline, an old fashioned box grater (largest holes) or even your hands and a sharp knife - slicing into matchsticks. The idea is to reduce these hard veggies into small toothsome pieces. I also added some red onion - about 2 tablespoons grated) Then the dressing - simple oil and vinegar. This time I used about 2 T. canola oil and 4 T. raspberry vinegar. Red wine vinegar or apple cider vinegar would be nice too. If you have no vinegar you could squeeze the juice from an orange (if you were using your IMAGINATION). Then about a teaspoon of sugar and some salt and pepper to taste and voila you have it. A crunchy, tangy, tasty, healthy salad. And nary a lettuce leaf in sight.
We ate the salad with some polenta cooked with milk, butter and a little Parmesan. And a drizzle of white truffle oil. Caramelized onions on the side. It was a full meal. If you are feeling carnivorous, you could add some bits of meat to the polenta or just a piece of some kind of meat fish or poultry on the side.
Posted by Peggy Hanson at 9:26 AM