|FFWD ~ Vanilla Vegetable Salad|
This week our French Fridays recipe is for a salad, but it’s really the dressing that’s the star. The salad itself is several handfuls of greens, a few young carrots, and yellow summer squash. The carrots and squash are shaved with a vegetable peeler, or mandoline into ribbons. Dorie suggests mixed salad greens, I used Arugula, because I love the peppery taste. Easy to assemble!
The dressing is a mixture of olive oil, fresh lemon juice, and a touch of vanilla, whisked together with a bit of sea salt, and freshly ground pepper. Yes, you read it correctly…vanilla! I am a vanilla lover, and was totally intrigued by this dressing.
Dorie writes that she first had this salad in a charming little wine bar in Paris. Leave it to the French to come up with such a delightful combination. I think this dressing would work on any light salad. The hint of vanilla was quite lovely.
|Truly delightful and totally enjoyed!|
Making the vegetable ribbons sounds fussy, but was really quite easy. Because I was only making one serving, I used my vegetable peeler to make the ribbons. I then placed them in a bowl of ice water to crisp them up, and let them curl a bit. You could slice the ribbons ahead of time, and keep them in a bowl of ice water in the fridge, until you’re ready to make the salad.
We are having some beautiful warm days here in New Jersey (summers last hurrah) and Bill is taking advantage of the end of golf season. So this salad was my lunch, served with a few slices of cheese. It was lovely! I forgot to mention; the carrots are from my garden! Happy Friday everyone!
The recipe can be found in Dorie Greenspan’s cookbook, Around My French Table. If you’d like to see what the other “Doristas” thought of this dish, check it out here.
|Loved the hint of vanilla in this dressing…lovely!|
|Carrots from my garden! Not so pretty, but sweet and delicious!|