D+Sh visited last weekend. For the first time in ever. It was fun. It felt very different from any time we ever spent together before. They were on holiday, and if anyone was in charge it was S+me. Perhaps I am grown up at last.
We made quite a lot of adventures: the zoo, Louisiana (both really good), Relae. But spent a fair bit of the inbetween time chilling on our balcony (it was very hot out, like over 30C), listening to jazz drifting up from the bar across the canal, and more of it from boats floating past with bands on. We ended up having some nice salad+bread type meals on the balcony too - it was salad weather, and Danish bread is sooo good. This was one of the salads. It makes very pleasing use of in-season fresh peas, new potatoes, radishes and chives. Plus skyr, which forms a creamy dressing while remaining fresh and light and not overpowering.
20 or so new potatoes (adjust according to size / taste)
500 g bag of fresh peas, shelled
1 bunch of radishes, trimmed and sliced
1 tbsp chopped chives
4 tbsp skyr mixed with 2 tsp lemon juice and 2 tsp olive oil
salt+pepper
Cook the new potatoes until just tender and set aside to cool while you prepare the other ingredients. Blanch the shelled peas by pouring boiling water over them then draining pretty much straight away. Put all ingredients in a serving dish and mix together. Serve warm or cold.
Showing posts with label radish. Show all posts
Showing posts with label radish. Show all posts
Monday, July 13, 2015
Sunday, November 16, 2014
Red cabbage, radish, sesame and wasabi
We had a red cabbage in the fridge, and three tubes of wasabi to use up before we leave (not going to happen)... I'd stumbled across these coleslaw recipes a couple of times, and this time thought I'd borrow the wasabi dressing idea for a red cabbage salad.
~1/2 a smallish red cabbage
2 medium-large purple radishes, peeled and grated
2 medium carrots, peeled and grated
~ 1 tbsp chopped chives
~1 tbsp peeled, finely chopped ginger
~1 tbsp wasabi paste
~ 2 tsp honey
juice of ~ 1/3 lime
~1 tsp umeboshi plum vinegar (optional)
~1 tbsp cider vinegar
~1 tsp sesame oil
~ 1 1/2 tbsp sunflower oil
1 tbsp white sesame seeds and 1 tbsp black sesame seeds, toasted
Finely shred the cabbage and put in a medium bowl with the grated radishes and carrots. Add the chives. In a small bowl, whisk together the ginger, wasabi, honey, lime juice, vinegars and oils. Pour the dressing over the vegetables, add the toasted seeds, toss and serve. Best eaten immediately but keeps OK for a couple of days in the fridge.
Another fresh+tasty Winter salad.
~1/2 a smallish red cabbage
2 medium-large purple radishes, peeled and grated
2 medium carrots, peeled and grated
~ 1 tbsp chopped chives
~1 tbsp peeled, finely chopped ginger
~1 tbsp wasabi paste
~ 2 tsp honey
juice of ~ 1/3 lime
~1 tsp umeboshi plum vinegar (optional)
~1 tbsp cider vinegar
~1 tsp sesame oil
~ 1 1/2 tbsp sunflower oil
1 tbsp white sesame seeds and 1 tbsp black sesame seeds, toasted
Finely shred the cabbage and put in a medium bowl with the grated radishes and carrots. Add the chives. In a small bowl, whisk together the ginger, wasabi, honey, lime juice, vinegars and oils. Pour the dressing over the vegetables, add the toasted seeds, toss and serve. Best eaten immediately but keeps OK for a couple of days in the fridge.
Another fresh+tasty Winter salad.
Monday, January 27, 2014
Sprout, watermelon radish and orange salad
An unusually bright, crisp and cheerful winter salad, inspired by the contents of the CSA.
1 punnet mixed salad sprouts
1 medium watermelon radish, peeled, quartered lengthwise and thinly sliced
1 large orange, pith and peel removed from the outside
1 tbsp white miso
1-2 tsp marmalade
1 tbsp red wine vinegar
1-2 tbsp olive oil
salt+pepper
Put sprouts in a salad bowl. Slice the radish (it's so pretty!) and add to the bowl. Cut off as much peel and pith from the outside of the orange as you can, then cut out the segments, leaving behind the separating membranes. Add the orange segments to the bowl. Squeeze the juice out of the remaining orange into a small bowl, then add the remaining ingredients and whisk with a fork. Add the dressing to the bowl and toss. Eat right away.
1 punnet mixed salad sprouts
1 medium watermelon radish, peeled, quartered lengthwise and thinly sliced
1 large orange, pith and peel removed from the outside
1 tbsp white miso
1-2 tsp marmalade
1 tbsp red wine vinegar
1-2 tbsp olive oil
salt+pepper
Put sprouts in a salad bowl. Slice the radish (it's so pretty!) and add to the bowl. Cut off as much peel and pith from the outside of the orange as you can, then cut out the segments, leaving behind the separating membranes. Add the orange segments to the bowl. Squeeze the juice out of the remaining orange into a small bowl, then add the remaining ingredients and whisk with a fork. Add the dressing to the bowl and toss. Eat right away.
Monday, November 4, 2013
Ginger-sesame-miso soup
We ate at Life Alive after sauna and it hit the spot - I had something ('The Fool') rich with mushrooms, kale, sesame, ginger and sprouted legumes (and udon); S had a similar beast but with miso broth. Yesterday we had planned a big dinner (East by Northeast), so I wanted something light but filling for lunch. As I biked back from aerials it was chilly but brightening, and miso soup shaped into my answer as I rode. I've made miso soup before and it's so simple it hardly warrants a recipe. But anyway, for this one I merged S's miso with my sesame-ginger and it was really fresh and delicious while still warm enough for a chilly Autumn day.
(makes enough for one person, for lunch)
3 small carrots, peeled and thinly sliced
3 inch piece of daikon radish, peeled and thinly sliced
2 cups boiling water
1 inch piece of ginger, peeled and finely chopped
2-3 savoy cabbage (or other cabbage, or kale) leaves, shredded
2 inch cube of firm tofu, chopped into ~1 cm dice
1/2 tsp sesame oil
2-3 tbsp good-quality white miso
~1 tbsp shredded fresh mint (or coriander)
Put the carrots and daikon in a small pan with the water and the ginger. Bring to the boil. Boil for a few minutes, until the carrots are just starting to get tender. Add the cabbage and tofu and bring back to the boil. Turn off the heat and mix in the sesame oil and miso. Pour or dollop into a bowl, top with the mint, and eat (add more water, more miso or more sesame oil to taste).
This is amazing - a week later it's still all I want to eat. I've got S into it too, and we have made various versions, all successful - one with shredded kale, sliced turnip, sweetcorn, peas and edamame; another with noodles as well to make it even more beefy. Yum. Only thing that didn't really work was eating some cold without broth - thought it'd just be like steamed veg with some miso flavour; it turned out to be a bit peely-wally.
(makes enough for one person, for lunch)
3 small carrots, peeled and thinly sliced
3 inch piece of daikon radish, peeled and thinly sliced
2 cups boiling water
1 inch piece of ginger, peeled and finely chopped
2-3 savoy cabbage (or other cabbage, or kale) leaves, shredded
2 inch cube of firm tofu, chopped into ~1 cm dice
1/2 tsp sesame oil
2-3 tbsp good-quality white miso
~1 tbsp shredded fresh mint (or coriander)
Put the carrots and daikon in a small pan with the water and the ginger. Bring to the boil. Boil for a few minutes, until the carrots are just starting to get tender. Add the cabbage and tofu and bring back to the boil. Turn off the heat and mix in the sesame oil and miso. Pour or dollop into a bowl, top with the mint, and eat (add more water, more miso or more sesame oil to taste).
This is amazing - a week later it's still all I want to eat. I've got S into it too, and we have made various versions, all successful - one with shredded kale, sliced turnip, sweetcorn, peas and edamame; another with noodles as well to make it even more beefy. Yum. Only thing that didn't really work was eating some cold without broth - thought it'd just be like steamed veg with some miso flavour; it turned out to be a bit peely-wally.
Sweet-pickled carrot and radish
We had a daikon in the CSA, and mounting carrots. I was interested in sweet-pickled slices - I looked at a few recipes and settled on something like this.
1/4 cup white sugar
1/3 cup demerara sugar
1 tbsp fine desert salt
150 ml coconut vinegar
150 ml cider vinegar
600 ml water
3-4 medium carrots
1 small-medium daikon radish
1 green chilli, thinly sliced crossways
Put the sugars, vinegars, water and salt in a pan and bring almost to a simmer. Stir until the sugar is dissolved, then turn off the heat and let cool.
Meanwhile, prepare the vegetables. Peel the carrots and daikon and then slice into matchsticks. Put in a bowl with the chilli.
When the vinegar mixture has cooled, pour it over the vegetables. Transfer to sterilised jars and store in the fridge (will be fine for several weeks).
1/4 cup white sugar
1/3 cup demerara sugar
1 tbsp fine desert salt
150 ml coconut vinegar
150 ml cider vinegar
600 ml water
3-4 medium carrots
1 small-medium daikon radish
1 green chilli, thinly sliced crossways
Put the sugars, vinegars, water and salt in a pan and bring almost to a simmer. Stir until the sugar is dissolved, then turn off the heat and let cool.
Meanwhile, prepare the vegetables. Peel the carrots and daikon and then slice into matchsticks. Put in a bowl with the chilli.
When the vinegar mixture has cooled, pour it over the vegetables. Transfer to sterilised jars and store in the fridge (will be fine for several weeks).
Monday, June 24, 2013
Radish green, garlic scape and pistachio pesto
It recently dawned on me that radish greens are perfectly usable. I had always focussed on the bright pink orbs below and removed and composted the greens, but I recently tried eating them and found them quite good: they have a subtle, pleasant taste. Radish greens are best cooked (or pulverised, as here) as they are slightly hairy: use as you would nettles (or spinach).
Now is the season for garlic scapes. As they have a relatively subtle garlic taste I thought they might go well in a pesto, so I used radish greens for bulk and background, with garlic scapes for punchy flavour and pistachios for texture and additional taste.
2 cups packed radish greens
~5 garlic scapes, chopped into ~ 1 inch chunks*
1/4 cup shelled, unsalted pistachios (roasted or raw)
2 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp lemon juice
Wash the radish greens and pack into a blender cup. Add the garlic scapes, pistachios, olive oil, salt and lemon juice. Use a wand blender to blend until smooth and well combined. It should be garlicky, but not overwhelmingly so.
I used this pesto as a base layer on top of pizza (with pumpkin seeds, thinly sliced courgette, black olives, pumpkin seeds, sauteed beet greens, dry tofu and sweetcorn kernels on top) made from frozen balls of dough (defrosted for ~ 2 hours) and the method from this recipe.
Made a good pesto: quite garlicky but that was the whole idea. Worked really well on pizza as baking toned down the taste intensity a little.
*Could substitute a similar quantity of wild garlic. If using regular garlic use much less: it has a far stronger garlicky taste.
Now is the season for garlic scapes. As they have a relatively subtle garlic taste I thought they might go well in a pesto, so I used radish greens for bulk and background, with garlic scapes for punchy flavour and pistachios for texture and additional taste.
2 cups packed radish greens
~5 garlic scapes, chopped into ~ 1 inch chunks*
1/4 cup shelled, unsalted pistachios (roasted or raw)
2 tbsp extra virgin olive oil
1/4 tsp salt
1/4 tsp lemon juice
Wash the radish greens and pack into a blender cup. Add the garlic scapes, pistachios, olive oil, salt and lemon juice. Use a wand blender to blend until smooth and well combined. It should be garlicky, but not overwhelmingly so.
I used this pesto as a base layer on top of pizza (with pumpkin seeds, thinly sliced courgette, black olives, pumpkin seeds, sauteed beet greens, dry tofu and sweetcorn kernels on top) made from frozen balls of dough (defrosted for ~ 2 hours) and the method from this recipe.
Made a good pesto: quite garlicky but that was the whole idea. Worked really well on pizza as baking toned down the taste intensity a little.
*Could substitute a similar quantity of wild garlic. If using regular garlic use much less: it has a far stronger garlicky taste.
Sunday, April 7, 2013
Miso soup as a meal
This is very simple. But good. Use whatever vegetables you like, and just make sure to add them in an order that ensures they are all cooked at the same time. The tofu and udon make it bigger, heartier and into a full meal, but they are optional too. Use whatever kind of miso takes your fancy / fits with the vegetables you chose.
1 small onion, peeled and finely sliced
1 large carrot, peeled and cut into thin half moons
1/2 a watermelon radish, peeled and cut into thin slices similar sized to the carrot
1 serving sized packet udon noodles
2 in block of tofu (any kind), diced
2 in piece of cabbage, thinly sliced
3 spring onions, trimmed and sliced
5 mushrooms, sliced
light miso, 4 tbsp or more
water
Put the onion, carrot and radish in a large saucepan with about a litre of water. Bring to the boil and simmer for ~10 min, until the veg are nearly cooked but still a little crunchy. Add the noodles and tofu, bring back to the boil and cook for a few more minutes. Add the cabbage, spring onions and mushrooms, bring to the boil and simmer until all the ingredients are just cooked (a minute or so). Finally, take a ladleful of the liquid from the pan and mix it in a small bowl with the miso, then transfer this mixture back to the pan and stir until combined. Alternatively, you can mix the miso and liquid in your own bowl and then add a serving of soup and mix it up before eating.
1 small onion, peeled and finely sliced
1 large carrot, peeled and cut into thin half moons
1/2 a watermelon radish, peeled and cut into thin slices similar sized to the carrot
1 serving sized packet udon noodles
2 in block of tofu (any kind), diced
2 in piece of cabbage, thinly sliced
3 spring onions, trimmed and sliced
5 mushrooms, sliced
light miso, 4 tbsp or more
water
Put the onion, carrot and radish in a large saucepan with about a litre of water. Bring to the boil and simmer for ~10 min, until the veg are nearly cooked but still a little crunchy. Add the noodles and tofu, bring back to the boil and cook for a few more minutes. Add the cabbage, spring onions and mushrooms, bring to the boil and simmer until all the ingredients are just cooked (a minute or so). Finally, take a ladleful of the liquid from the pan and mix it in a small bowl with the miso, then transfer this mixture back to the pan and stir until combined. Alternatively, you can mix the miso and liquid in your own bowl and then add a serving of soup and mix it up before eating.
Friday, March 8, 2013
Radish relish (and radish pickles)
Came by lots of watermelon radishes. The words 'radish' and 'relish' seemed to fit together so beautifully I had to make it happen. This also turned into an experiment in canning processing - can I can using my basic kitchen equipment?
Radish Relish
(based on this recipe)
1 lb (2 medium sized) watermelon radishes, peeled and shredded*
1 medium onion, diced
2 inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 cup coconut vinegar
3/4 cup sugar
1/2 tbsp red Hawaiian salt
1/2 tbsp coriander seed
1/2 tbsp yellow mustard seed
1/4 tsp black peppercorns
1/4 tsp white peppercorns
Combine vinegar, sugar, salt and spices in a large pan and bring to the boil. Add the radishes, onion, ginger and garlic. Bring back to a simmer, stirring until heated through. Remove from the heat.
Spoon relish into sterile jars, leaving ~0.5cm space at the top and poking down with a clean knife to remove bubbles. Put lids on cleanly and tight. For canning process, you need a large, tall pan with enough space to place a holder in it so that the jars don't touch the bottom of the pan, and still have space for 1-2 inches of water on top of the jars resting on the holder. My tallest pan combined with a metal steamer rose and squat jars allowed me enough space to process two ~400ml jars. Fill the pan (with the steamer in it) with water and bring to the boil. Carefully place the jars in it, bring the water to the right height and bring back to the boil, then simmer for 15 minutes (covered if possible). Remove jars carefully and allow to return to room temperature. The button on the lid should pop down if a seal has been made successfully.
Radish Pickles
(based on this recipe)
2 medium sized watermelon radishes, chopped into thickish slices 1-2 in diameter*
1 cup water
1/2 cup white vinegar
1/2 cup cider vinegar
2 tsp sea salt
2 tsp honey
1/2 tsp crushed peppercorns
½ tsp brown mustard seed
3 cloves garlic, peeled and sliced longitudinally
1 small green chilli, halved longitudinally
Bring the water, vinegar, salt, and sugar or honey to a boil in a medium saucepan and simmer until the sugar and salt are dissolved. Remove from heat and add the peppercorns, mustard seed, garlic and chilli. Pack the radishes in two sterile ~500g jars and pour the hot liquid over them, dividing the garlic and chilli between the jars. Put the lids on and let cool to room temperature, checking if the button on top has popped down - if it has they are sealed. They should be ready to eat after 24 hours. Whether or not they have sealed, it is probably wise to keep them in the fridge.
*could use red radishes (no need to peel then) or daikon instead
One sad thing is that the colour all leaches out of the radishes. It remains in the liquid, so there is still prettiness, but you do lose the breathtaking beauty of the freshly sliced watermelon radish. They are a lovely pink, but I don't love them. I prefer the sweeter radish relish (also prettier due to the shreds), but think the white pepper was a mistake - it smells weird. I'm trying really hard to like it as it was hand delivered to me all the way from Borneo though, so I can deal. The other one smells weird too - just a vegetably, radishy smell, but strangely offputting (I notice a similar smell from prepared horseradish, there must be some chemical reaction happening...).
Notes on water bath processing:
As far as I understand, the aim of water bath processing is to create a seal. This is particularly important when you are jarring up something that is high in neither sugar nor vinegar. So I am a little unsure about whether it is really necessary for something like this relish, which is high in both sugar and vinegar. Also, since putting hot stuff in hot sterile jars usually gives me a good seal anyway (button on lid pops down), I do wonder whether the water bath processing is needed for this or not. Plus, if the stuff has gone off it should be obvious? However, botulism is nasty, and I wouldn't want to get it or cause it. So I am still trying to figure out when water bath processing is necessary (and what for).
My pan+steamer system worked fine, but I can only process squat jars (or jars laid on their side) in the water bath as my pan isn't very tall. I could in theory process a whole lot, although only 1-2 at a time. To be really efficient about this I would need a taller pan (perhaps one day I will buy myself a proper preserving pan) and some accoutrements (tongs, rack etc). But for now I am happy to have worked out a system using regular kitchen equipment.
Radish Relish
(based on this recipe)
1 lb (2 medium sized) watermelon radishes, peeled and shredded*
1 medium onion, diced
2 inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 cup coconut vinegar
3/4 cup sugar
1/2 tbsp red Hawaiian salt
1/2 tbsp coriander seed
1/2 tbsp yellow mustard seed
1/4 tsp black peppercorns
1/4 tsp white peppercorns
Combine vinegar, sugar, salt and spices in a large pan and bring to the boil. Add the radishes, onion, ginger and garlic. Bring back to a simmer, stirring until heated through. Remove from the heat.
Spoon relish into sterile jars, leaving ~0.5cm space at the top and poking down with a clean knife to remove bubbles. Put lids on cleanly and tight. For canning process, you need a large, tall pan with enough space to place a holder in it so that the jars don't touch the bottom of the pan, and still have space for 1-2 inches of water on top of the jars resting on the holder. My tallest pan combined with a metal steamer rose and squat jars allowed me enough space to process two ~400ml jars. Fill the pan (with the steamer in it) with water and bring to the boil. Carefully place the jars in it, bring the water to the right height and bring back to the boil, then simmer for 15 minutes (covered if possible). Remove jars carefully and allow to return to room temperature. The button on the lid should pop down if a seal has been made successfully.
Radish Pickles
(based on this recipe)
2 medium sized watermelon radishes, chopped into thickish slices 1-2 in diameter*
1 cup water
1/2 cup white vinegar
1/2 cup cider vinegar
2 tsp sea salt
2 tsp honey
1/2 tsp crushed peppercorns
½ tsp brown mustard seed
3 cloves garlic, peeled and sliced longitudinally
1 small green chilli, halved longitudinally
Bring the water, vinegar, salt, and sugar or honey to a boil in a medium saucepan and simmer until the sugar and salt are dissolved. Remove from heat and add the peppercorns, mustard seed, garlic and chilli. Pack the radishes in two sterile ~500g jars and pour the hot liquid over them, dividing the garlic and chilli between the jars. Put the lids on and let cool to room temperature, checking if the button on top has popped down - if it has they are sealed. They should be ready to eat after 24 hours. Whether or not they have sealed, it is probably wise to keep them in the fridge.
*could use red radishes (no need to peel then) or daikon instead
One sad thing is that the colour all leaches out of the radishes. It remains in the liquid, so there is still prettiness, but you do lose the breathtaking beauty of the freshly sliced watermelon radish. They are a lovely pink, but I don't love them. I prefer the sweeter radish relish (also prettier due to the shreds), but think the white pepper was a mistake - it smells weird. I'm trying really hard to like it as it was hand delivered to me all the way from Borneo though, so I can deal. The other one smells weird too - just a vegetably, radishy smell, but strangely offputting (I notice a similar smell from prepared horseradish, there must be some chemical reaction happening...).
Notes on water bath processing:
As far as I understand, the aim of water bath processing is to create a seal. This is particularly important when you are jarring up something that is high in neither sugar nor vinegar. So I am a little unsure about whether it is really necessary for something like this relish, which is high in both sugar and vinegar. Also, since putting hot stuff in hot sterile jars usually gives me a good seal anyway (button on lid pops down), I do wonder whether the water bath processing is needed for this or not. Plus, if the stuff has gone off it should be obvious? However, botulism is nasty, and I wouldn't want to get it or cause it. So I am still trying to figure out when water bath processing is necessary (and what for).
My pan+steamer system worked fine, but I can only process squat jars (or jars laid on their side) in the water bath as my pan isn't very tall. I could in theory process a whole lot, although only 1-2 at a time. To be really efficient about this I would need a taller pan (perhaps one day I will buy myself a proper preserving pan) and some accoutrements (tongs, rack etc). But for now I am happy to have worked out a system using regular kitchen equipment.
Thursday, January 17, 2013
Winter Salad II: watermelon radish, edamame, avocado and quinoa
A handed me some CSA veg in a hurry yesterday - I saw these and said 'turnips?' and he replied 'they said watermelon turnips, I don't know what's different about them'. I googled quickly and found they were watermelon radishes, a special variant of daikon. I kind of wished I hadn't peeked, because it would have been a wonderful surprise to cut into one of these unawares... They looked like muddy turnips on the outside, but inside they are a spectacular hot pink with slight rays of white. I can definitely see where the watermelon in the name comes from now!
(nb I think the quinoa, edamame and avocado suggested themselves because of the stories in the news about ingredient origins and S+I having a long ongoing conversation about the ethics of buying things from far-flung places... I guess it made me want to eat them (and we had them all in the house anyway, would be the most unethical thing of all to waste them, right?).)
1 medium watermelon radish
~3/4 cup frozen shelled edamame, defrosted
1/2 an avocado, peeled and roughly chopped
1/4 cup quinoa, cooked til tender, drained and cooled
1-2 tbsp chopped fresh coriander
juice of 1 lime
1 tbsp cider vinegar
1/2 tbsp maple syrup
1/2 tsp red chilli flakes
1 tbsp olive oil
1/2 tsp salt
Peel the radish and shave it into thin slices using a peeler or a mandoline. Put in a serving bowl. Add the rest of the ingredients, toss, taste for seasoning and eat.
Also really good, I was on my salad making game last night. I realised when eating it, it's quite reminiscent of this one. Got beetroot to eat up too, perhaps that's on the cards soon... Only problem with this type of salad is that making thin slices of beetroot or radish is somewhat time-consuming / a pain (sometimes literally).
1 medium watermelon radish
~3/4 cup frozen shelled edamame, defrosted
1/2 an avocado, peeled and roughly chopped
1/4 cup quinoa, cooked til tender, drained and cooled
1-2 tbsp chopped fresh coriander
juice of 1 lime
1 tbsp cider vinegar
1/2 tbsp maple syrup
1/2 tsp red chilli flakes
1 tbsp olive oil
1/2 tsp salt
Peel the radish and shave it into thin slices using a peeler or a mandoline. Put in a serving bowl. Add the rest of the ingredients, toss, taste for seasoning and eat.
Also really good, I was on my salad making game last night. I realised when eating it, it's quite reminiscent of this one. Got beetroot to eat up too, perhaps that's on the cards soon... Only problem with this type of salad is that making thin slices of beetroot or radish is somewhat time-consuming / a pain (sometimes literally).
Wednesday, November 14, 2012
Kale salad with radish and spelt
All my salads lately have involved honey-mustard dressing (+raisins+flaked almonds). It's simple and tasty and storecupboard-friendly, and if you ask me it goes with almost anything. I guess it's kind of a go-to comfort food for me: I've been somewhat distracted by preparing for my trip to Scotland. This time it was kale's turn. I've been experimenting a bit with kale salads, this time I thought I'd try it super simple. The kale and the daikon radish both came in last week's bumper CSA. The kale was listed as 'White Russian Kale', which suggests, as S pointed out, that it might taste like kahlua, vodka and cream. Not so, but it was quite nice anyway: the lobed, non-crinkly variety.
1 bunch kale, washed, leafy parts only (stripped from main stems and torn into manageable pieces)
1 cup whole spelt berries (or wheat berries)
2 tsp wholegrain mustard
1 tsp honey
2 tbsp olive oil
1 tbsp cider vinegar
salt+pepper
1/4 of a medium sized daikon radish, peeled and thinly sliced
small handful of golden raisins (would have liked cranberries but I was out)
small handful of flaked toasted almonds
Put the spelt on to cook (should take ~ 20 min). Prepare the kale and let it drain. Mix the dressing (mustard through salt+pepper) in a serving bowl. Add the kale and mix thoroughly, using hands to make sure all the kale is coated. Let it sit for a while to soften - at least half an hour. When ready to serve add the sliced radish, raisins and almonds and toss. Serve over the cooked spelt (or you could mix it all together before serving).
I liked this. I think this kale variety is perhaps a little better for salads than the regular crinkly stuff - with less surface area it seems to soften easier / be a bit less fibrous. Perhaps they just happened to be younger leaves, I don't know. Anyway, it definitely filled a comfort food gap for a late supper after aerials, and the crunchy peppery radish/irony green kale/sweet dried fruit/toasty crisp almonds were a pretty complete combination.
1 bunch kale, washed, leafy parts only (stripped from main stems and torn into manageable pieces)
1 cup whole spelt berries (or wheat berries)
2 tsp wholegrain mustard
1 tsp honey
2 tbsp olive oil
1 tbsp cider vinegar
salt+pepper
1/4 of a medium sized daikon radish, peeled and thinly sliced
small handful of golden raisins (would have liked cranberries but I was out)
small handful of flaked toasted almonds
Put the spelt on to cook (should take ~ 20 min). Prepare the kale and let it drain. Mix the dressing (mustard through salt+pepper) in a serving bowl. Add the kale and mix thoroughly, using hands to make sure all the kale is coated. Let it sit for a while to soften - at least half an hour. When ready to serve add the sliced radish, raisins and almonds and toss. Serve over the cooked spelt (or you could mix it all together before serving).
I liked this. I think this kale variety is perhaps a little better for salads than the regular crinkly stuff - with less surface area it seems to soften easier / be a bit less fibrous. Perhaps they just happened to be younger leaves, I don't know. Anyway, it definitely filled a comfort food gap for a late supper after aerials, and the crunchy peppery radish/irony green kale/sweet dried fruit/toasty crisp almonds were a pretty complete combination.
Subscribe to:
Posts (Atom)