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 overindulge in it 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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