Difficulty level Easy
Kelly Rossiter is taking us through cooking basics; start here and see them all here.
In my post yesterday, I reviewed Vegetable Harvest by Patricia Wells. This lovely winter salad was the first recipe I tried from the book. I had just been to the farmers' market and bought an enormous bunch of radishes for 50 cents, so this recipe seemed fortuitous. You could serve this either as part of a family meal, or as a first course at a dinner party. It is quite colourful and attractive on the plate-and is really tasty.
The recipe calls for the beets to be steamed, but I absolutely adore the taste of roasted beets, so I did them that way. We tried this with both a soft sheep's milk cheese and a hard cheese, and both were delicious. Vegetable Salad: Carrots, Fennel, Radishes, Beets, and Onions
|1 large||bulb fennel, trimmed coarse sea salt|
|1/2 cup||creamy lemon-chive dressing|
|1 bunch||radishes, rinsed and trimmed|
|4||green onions, trimmed and peeled|
|8 oz piece of||sheep's milk cheese|
|Creamy Lemon-Chive Dressing|
|2 tbsp||freshly squeezed lemon juice|
|1/2 tbsp||fine sea salt|
|1 cup||light cream|
|1/3 cup||finely minced fresh chives|
Creamy Lemon-Chive Dressing
Learn how to make the perfect salad for your next family meal, party or casual get-together. The trick is in the combination of ingredients, and we've got the solution.
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