Ever since trying poppyseed vinaigrette I started enjoying a crunchy kick to most of my salads. This is a simple salad based on cucumber an radishes enriched with a lovely sauce of sesame seeds and sesame oil. Enjoy :)
Last year: Moroccan chickpea soup (vegan).
Two years ago: Green zmuti (leaf drink) (raw vegan).
Three years ago: Thai chicken and crab curry.
Four years ago: Spaghetti with olives, basil, red pesto and yellow tomatoes, Salată de ardei copți (Roasted red pepper salad) (Romanian) and Pork salad (with olives, roasted peppers and Parmesan).
Ingredients (serves 2):
- 1/2 of a large cucumber (about 10 cm)
- 1 bunch of radishes
- 1 tablespoon sesame seed oil (cold-pressed)
- 1 tablespoon sesame seeds
- 1/2 teaspoon white balsamic vinegar /lemon juice
- salt and pepper to taste
Cut the cucumber and radishes into fine slices. Arrange in a salad bowl. Mix the rest of the ingredients into a lovely vinaigrette and pour it on top of the salad. It's ready, dig in! :)
Note: You may use a sesame oil made of roasted sesame seeds for a more intense flavor (the kind of oil found in Asian supply stores), but if you want to keep the salad completely raw, use a cold-pressed one.
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