Raw Winter Vegetable Salad with Vegetable Juices
From: The Jamie Kennedy Cookbook | Pg. 335
“Winter in Southern Ontario can be dreary and grey. When we approach food production and menu planning in the local context, sometimes we need to use our imaginations to bring vivid colour to the dull palette of winter. This salad uses mainly storage vegetables with a scattering of greenhouse greens to let the sun in.”
Makes 6 servings
• 4 orange carrots, scrubbed
• 4 deep purple carrots, scrubbed
• 2 yellow carrots, scrubbed
• 2 valentine radishes, thinly sliced
• 2 candy-cane beets, scrubbed and thinly sliced
• 1 small yellow beet, scrubbed and thinly sliced
• 1 small red beet, scrubbed and thinly sliced
• 2 shallots, finely chopped
• ¼ cup (60 mL) cider vinegar
• Salt and freshly ground black pepper
• 2 tablespoons (30 mL) sunflower seedlings
• 2 tablespoons (30 mL) arugula seedlings
• ¼ cup (60 mL) fine olive oil
Using a centrifugal juicer, juice separately 2 orange carrots and 2 deep purple carrots, reserving the juices separately. Using a mandoline, very thinly slice the remaining carrots, the radishes and the beets. Transfer them to a bowl of ice water. In a small bowl, drench the shallots with the cider vinegar.
Lay out 6 salad plates. Pour a pool of each colour of carrot juice on each plate. Drain all the vegetable slices and dry them in a salad spinner. Place the slices in a large bowl. Drain the shallots and toss with the vegetables. Season with salt and pepper.
Stacking the vegetables in your hand, form 2 stacks of alternating vegetable slices for each plate and place them on the pool of carrot juices.
Garnish each plate with a sprinkling of sunflower and arugula seedlings. Drizzle with the olive oil and serve.