Yesterday, I spent seven hours baking five kinds of cookies.
Today, I spent five hours delivering said cookies to someone flying back to the States (you know I didn’t want to ship the heavy little things).
I have a good reason for all of this, I assure you.
But that will come later. In another post. Because today I’m talking about salad.
…And showing off our cool salad servers.
Honestly, after all the cookies I sampled, all I really want is a salad.
And this is a good one.
First of all, it’s pretty. And that counts for a lot, unless you’re my father’s kittens, who apparently are not interested in food presentation (or so he says).
Speaking of which, did you notice that the carrots and zucchinis are julienned? I did that myself.
With our mandoline.
My husband taught me how to use it without getting dismembered.
The dressing is light enough to not overshadow the vegetables, but strong enough to bring them together into one dish.
Oh, and it’s a great accompaniment to my teriyaki tofu over brown rice.
Though if you just want to have it with cookies, I’ll understand.
Adapted from Gatherings
Yield: 6 (kind of big) servings
- 1 red pepper
- 1 green pepper
- 3 small carrots
- 1 medium zucchini
- a touch of oil, to saute zucchini
- 1 can baby corn, chopped
- ½ cup rice vinegar
- ¼ cup + 2 Tbsp olive oil
- 1 Tbsp sugar
- salt and freshly ground black pepper, to taste
- sesame seeds, to garnish
1. Thinly slice red and green peppers. If the slices are very long, you may want to cut them in half. Julienne the carrots and zucchini carefully. (If you don’t have a mandoline, you can also do this with a regular knife.)
2. Gently saute zucchini in a bit of oil until it just begins to brown. I did this because raw zucchini freaks me out, but if you’re okay with it like that, feel free to leave this step out.
3. Mix peppers, carrots, zucchinis, and baby corn in your serving bowl. In a separate (small) bowl, whisk together rice vinegar, olive oil, sugar, salt and pepper. Pour over vegetables, toss again, and let marinate several hours* before serving.
*I put this salad together on a Friday afternoon and served it for Shabbos lunch. Worked like a charm.