July 22, 2013

Ribbon Salad

What do you fancy eating on hot summer days? When the thermometer climbs above 20°C (and it’s more like 30°C these days), my body craves fresh and raw foods. Salads are the main staple of my diet at the moment. I like to vary taste and texture, hence the idea of making ribbons for a change. It looks super pretty and colourful in the plate. The day we initially made this salad, Luke helped me prepare it. He did the seasoning, using a VERY hot chilli, in which he left the seeds and white membranes. As we tucked in the salad, within seconds our mouths were on fire! It was all the contrary of a refreshing salad, rather one that made our body temperature rise up. We had a good laugh, but I would recommend that you either leave the chilli out all together or use a fairly mild one.

PS: I’ve done a guest post for travel & adventure blog Book of Wander, check it out here.

Ribbon Salad – serves 4
• Salt & pepper
• ½ red chilli, finely chopped
• Juice of ½ lemon
• 1tbsp balsamic vinegar
• 2tbsp olive oil
• 1 cucumber
• 3 carrots
• 2 courgettes
• A bunch of green asparagus
• A bunch of mint, shredded
• 2tbsp pumpkin seeds
• A handful of alfalfa sprouts (optional but delicious)

1. Prepare the seasoning by mixing together in a large salad bowl some salt and pepper with the chilli, lemon juice, vinegar and olive oil.
2. With a vegetable peeler, make some long ribbons of the vegetables. Place them in the salad bowl with the mint. Mix the salad with your hands to make sure that the ribbons are well seasoned.
3. Dish out into plates or bowls and top up with pumpkin seeds and alfalfa sprouts.

Salade de Rubans – pour 4 personnes
• Sel et poivre
• ½ piment rouge, finement émincé
• Jus d’1/2 citron
• 1cs de vinaigre balsamique
• 2cs d’huile d’olive
• 1 concombre
• 3 carottes
• 2 courgettes
• Une poignée d’asperges vertes
• Une poignée de menthe, hachée
• 2cs de graines de courge
• Une poignée de graines de luzerne germées (optionnel mais délicieux)

1. Préparer l’assaisonnement en mélangeant dans un saladier du sel et du poivre avec le piment, le jus de citron, le vinaigre balsamique et l’huile d’olive.
2. A l’aide d’un couteau économe, faire de longs rubans avec les légumes. Les mettre dans le saladier avec la menthe. Mélanger la salade avec les mains de façon à ce que les légumes puissent s’imprégner de l’assaisonnement.
3. Servir dans des assiettes ou bols et parsemer de graines de courge et de graines de luzerne germées.

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