Food recipes
Southern Dressing
Southern Dressing
Ingredients:
1 tablespoon white wine vinegar
½ teaspoon honey or sugar
Directions:
Kosher salt and freshly ground pepper
To make the salad, quarter or halve the cucumber(s) lengthwise, then scoop out the
seeds. Slice the cucumber, place in a small bowl, and toss with ½ teaspoon salt. Let
sit for 15 minutes, then rinse, drain, and pat dry.
Meanwhile, remove any stringy stems or yellowed parts from the radish leaves, then
tear the leaves into bite-size pieces. Place the radish leaves, radishes, corn, tomato,
and onions in a salad bowl.
To make the dressing, whisk together all of the dressing ingredients in a small bowl.
Add the cucumbers to the salad with salt and pepper to taste, toss with the dressing,
and serve.
Carrots
There are carrots, the nondescript chunky numbers we chop for soup and chicken
stock, and then there are carrots, the tender babes that are so sweet and carroty they
bring up memories of childhood tastes from a backyard vegetable patch. Old botanical
prints show carrots of the purest white, yellow, and purple and in all kinds of shapes.
Look for these unusually colored heirloom carrots, such as the cute and stubby
Chantenay and the more cylindrical and elegant Nantes, in specialty stores and
farmers’ markets. True baby carrots are so beautiful and tender that you don’t even
need to peel them lest you remove too much of their flesh and flavor. Just scrub and
trim them.
Buying carrots with the bright greens attached—an unmistakable indicator of
freshness—is a worthwhile splurge for carrot-centric recipes. Plus, the greens do a
fine job of standing in for parsley when finely chopped, leaving you one less herb to
buy. That’s especially true in the Italian herb sauce salsa verde, where their slightly
bitter flavor is balanced with salty anchovies and capers as well as fresh thyme,
oregano, and rosemary. The greens also make a light version of tabbouleh and are
refreshing combined with grated carrots in a slaw with a yogurt-coriander dressing. If
you can’t find carrots with the tops attached and still would like to make one of these
recipes, use Italian parsley instead.
To store, remove the tops from the carrots and wrap them, unwashed, in a plastic
bag in the refrigerator. Greens and tops will keep for 2 days and carrots will keep for
several weeks.
Prep Tip
To prepare carrot tops, trim off the lower thick stems, then remove any
thicker stems or discolored leaves in the leafy fronds. Wash and spin or pat
dry.
Ingredients:
1 tablespoon white wine vinegar
½ teaspoon honey or sugar
Directions:
Kosher salt and freshly ground pepper
To make the salad, quarter or halve the cucumber(s) lengthwise, then scoop out the
seeds. Slice the cucumber, place in a small bowl, and toss with ½ teaspoon salt. Let
sit for 15 minutes, then rinse, drain, and pat dry.
Meanwhile, remove any stringy stems or yellowed parts from the radish leaves, then
tear the leaves into bite-size pieces. Place the radish leaves, radishes, corn, tomato,
and onions in a salad bowl.
To make the dressing, whisk together all of the dressing ingredients in a small bowl.
Add the cucumbers to the salad with salt and pepper to taste, toss with the dressing,
and serve.
Carrots
There are carrots, the nondescript chunky numbers we chop for soup and chicken
stock, and then there are carrots, the tender babes that are so sweet and carroty they
bring up memories of childhood tastes from a backyard vegetable patch. Old botanical
prints show carrots of the purest white, yellow, and purple and in all kinds of shapes.
Look for these unusually colored heirloom carrots, such as the cute and stubby
Chantenay and the more cylindrical and elegant Nantes, in specialty stores and
farmers’ markets. True baby carrots are so beautiful and tender that you don’t even
need to peel them lest you remove too much of their flesh and flavor. Just scrub and
trim them.
Buying carrots with the bright greens attached—an unmistakable indicator of
freshness—is a worthwhile splurge for carrot-centric recipes. Plus, the greens do a
fine job of standing in for parsley when finely chopped, leaving you one less herb to
buy. That’s especially true in the Italian herb sauce salsa verde, where their slightly
bitter flavor is balanced with salty anchovies and capers as well as fresh thyme,
oregano, and rosemary. The greens also make a light version of tabbouleh and are
refreshing combined with grated carrots in a slaw with a yogurt-coriander dressing. If
you can’t find carrots with the tops attached and still would like to make one of these
recipes, use Italian parsley instead.
To store, remove the tops from the carrots and wrap them, unwashed, in a plastic
bag in the refrigerator. Greens and tops will keep for 2 days and carrots will keep for
several weeks.
Prep Tip
To prepare carrot tops, trim off the lower thick stems, then remove any
thicker stems or discolored leaves in the leafy fronds. Wash and spin or pat
dry.
Printed from https://recipe.bluelayer.org/recipe/74035/southern-dressing