Little Gem Summer Color Salad with Basil Vinaigrette

originally posted July 16, 2020

Ingredients

Salad:

• Little gems cut or torn 

• Thin sliced carrots (either rounds or julienned strips)

• Thin sliced carrots (as above)

• Thin sliced radishes (as above)

• 1-2 marigold heads, pulled apart into petals for garnish

Salad Preparation:

Arrange beautifully in bowl or on long low dish/presentation plate. Scatter or cluster the thin sliced vegetables on top of the little gems and then liberally festoon the whole kit and caboodle with marigold petals. Set aside. 

Dressing:

• 1 garlic clove (or a ton, depending on your taste)

• 1 cup packed basil leaves, coarsely chopped

• ¼ cup extra virgin olive oil

• 1 ½ tablespoons champagne vinegar

• Pinch or two crushed red pepper

• Salt and freshly ground black pepper

Dressing Preparation

In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar, and crushed red pepper and process until smooth. Season with salt and pepper to taste. 

Drizzle dressing in a fanciful zigzag over colorpalooza salad. Enjoy immediately. 

Dressing also delicious with grilled fish, chicken, root vegetables, or lamb. 

Pickled Vibrant Sandwich Slaw

Pickled Vibrant Sandwich Slaw

For the pickling brine:

• 1 cup distilled white vinegar
• 4 tablespoons sugar
• 2 tablespoons Kosher salt
• 2 tablespoons yellow mustard seeds
• 1 cup cold water

For the pickles:

• 5 cups of slivered or julienned mixed firm vegetables. use different colors for a more visually stunning final product. We recommend using a mix of carrot, radish, yellow and orange bell pepper, beet, fennel, and cucumber
• Optional: a few slices of jalapeño or other hot pepper

Other equipment:

• 3 pint jars or 2 1/2 liter jars
• Julienne Peeler or Mandoline with julienne function or a good sharp knife and a little practice
• a funnel, makes filling jars a little less messy

1. In a non-reactive pot over medium heat, combine the vinegar, sugar, salt and mustard seeds and bring to a simmer. Stir only until sugar and salt dissolve.Turn off heat.
2. Add the water and allow the mixture to cool to lukewarm temperature.
3. Divide vegetables between jars layering them in to make a rainbow of colors.
4. If using, set the funnel over one of the jars and pour the brine over the vegetables. Repeat with remaining jars.
5. Refrigerate until ready to eat. The pickling process will start immediately. You will taste the difference within an hour but the real magic happens after a day or more.

Enjoy as a amazingly tasty and colorful addition to sandwiches or as a side to grilled foods. Try it in a grilled cheese sandwich the next time we have a rainy fall evening, you won't be disappointed.

Note: These are refrigerator pickles, no need to can. They should last for a month or more without any change in taste or appearance. Ensure that your vegetables are completely submerged in the brine to prevent premature spoilage.

Broccoli and Radish Slaw

Broccoli and Radish Slaw

• 1  head broccoli
• 1 cup radish, thinly sliced
• 1 medium shallot, minced
• 1/4 cup Greek yogurt
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground chipotle powder
• Salt and pepper, to taste

1. Trim away and discard all but about 2 inches of the broccoli stalk.
2. Separate the heads from the stalks. Thinly slice the stalks and broccoli heads into 1/4-inch thick slices then roughly chop.
3. Whisk together the yogurt, mayonnaise, apple cider vinegar, and spices. Taste and adjust seasoning. 
4. Combine the broccoli, radish and shallot and toss to coat.
5. Serve immediately.