Bon appetit Ice Water Salad
For shaved veg salads with the coldest crunch, submerge the cut roots and tubers in a big bowl of icy water. Instead of oxidizing or drying out, they'll get even crisper as they soak. The best news?
Servings - 4
For shaved veg salads with the coldest crunch, submerge the cut roots and tubers in a big bowl of icy water. Instead of oxidizing or drying out, they'll get even crisper as they soak. The best news? You can do this step up to six hours in advance, perfect for when you're prepping for a big dinner party. Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there's a single standout at the market.
1 1/2 lb Mixed crunchy vegetables such as fennel, radishes, turnips, beets, and or carrots, tough skins peeled.
1 cup walnuts
5 oil-packed anchovy fillets
2 large garlic cloves
1/3 cup extra- virgin olive oil, plus more for drizzling
3 Tbspn. Fresh Lemon juice
2 Oz parmesan, shaved, divided
A mortar and pestle
Thinly slice vegetables on a Mandoline they should be the thickness of a nickel. Fill a large salad spinner with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. Cover and chill if letting sits longer than 1 hour.
Meanwhile, preheat oven to 325-degree centigrade. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the lentil size.
Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste.
(Alternatively, you can use the side of a chef's knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add 1/3 cup oil. Cook and season with salt.
Skim off any cubes from water bath drain veggies. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of the parmesan and toss again just to evenly distribute.
Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.
Calories - 10
fat - 0 gm
protein - 1 gm
carbs - 2 gms
Fiber - 1 gm
Vitamin A - 7%
Vitamin C - 3%
Calcium - 1%
Iron - 2%
contains traces of folate, potassium, Vitamin K, Magnesium, and Phosphorous