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Saturday, November 22, 2014

Valeriana salad (Field salad) with almonds and kumquats (raw vegan)


Valeriana salad (sometimes also called field salad) is an old favorite of mine. It tastes "clean", which means it tastes like a basic fresh green, without any specific flavor - like, for example, rucola tends to have - but that doesn't make it plain; it just makes it a nice canvas for showing off other flavors. It also has some nice health perks, but don't over indulge in in at one time, since it can get you sleepy as a side effect.
For this salad, I've played with some nice Asian-inspired flavors: the central stage was reserved for the kumquats, but they were also accompanied by sesame oil, fresh ginger, almonds, red onion, rice vinegar and cilantro. I loved it. Give it a try. :)
Recipe adapted from here.

Last year: Kartupeli ar Dillēm (Boiled Potatoes With Dill Cream) (Latvian).
Two years ago: Khoresht-e-Fesenjan (Iranian chicken, walnut and pomegranate molasses stew).
Three years ago: Amaretto chocolate milk pudding (German).




Ingredients (serves 1):
  • 100 g field salad
  • 25 g thinly sliced kumquats
  • a small handful of sliced almonds
  • 2 tablespoons rice vinegar
  • 2 tablespoons finely chopped red onion or shallot
  • 1 tablespoon vegetable oil (I used walnut oil, to better match the sesame oil)
  • 1/2 teaspoon Asian sesame oil
  • 2 teaspoons finely minced fresh ginger
  • a bit of fresh cilantro, chopped (optional)
  • 3-4 fresh mushrooms, sliced (optional - I skipped them)

Aren't they pretty? :)

To cut a long story short (isn't this great about salad recipes?): just mix everything together really well. It's done, dig in! :)

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