This makes more than a single serving, but then a good salad is nice to have for snacks and side dishes. The main ingredients all came from Harvest Share. Because marinating is important to its flavor, it’s better the second day.
- 1 large turnip, peeled and diced into small pieces.
- 5-6 stalks of celery chopped.
You want equal parts of turnip and celery, so cut enough celery to make as much bulk as the turnip.
- 2 apples, chopped (You want about half as much apple as turnip by bulk.)
Meanwhile, toast some pumpkin seeds with a bit of oil and salt. Toast until they start popping like popcorn. Put on a towel and pat dry so they don’t have oil on them.
Mix the apples, turnips, and celery together. Add dressing made from
- 1 fresh lemon, squeezed juice
- 3 TBSP apple cider vinegar
- 3 TBSP olive oil
- salt and pepper to taste
Stir together and then add toasted pumpkin seeds. Let sit overnight.
This is a delicious salad with lots of crunch and chew. The turnip adds a bit of tang, the apples add sweetness to balance the turnips and the celery gives us crunch and earthiness. The pumpkin seeds add a bit of meaty, nutty, and salty snappy crunch. I love how the flavors marry together.
Pickled vegetable salad is found in cuisines around the globe. I made the giardiniera from The Grand Central Market Cookbook the other day so it had a few days to marinate in brine for Thanksgiving. I decided to make a second salad to evangelize my love of anise with vegetables. Believe me, anise seed does not make your food taste like licorice.
- 2 tsp anise seed
- 2 cup apple cider vinegar
- 1 serrano chile
- 2 tsp salt
- 2 TBSP sugar
To make this, I made the brine first because it must be cooled down before you add it to the veggies. I heated a saucepan over medium heat. I added anise seed and let it bloom a bit, heating it in the dry pan until the aroma scented the room. Then I added apple cider vinegar, a whole serrano chile with the stem removed, salt, and sugar. Heat this until the sugar dissolves, Remove from the heat and cool.
- 1 medium onion, sliced thinly
- 4 cups of brussels sprouts, trimmed and halved
- 2 cups of carrots, peeled and sliced into coins
- 2 cups of radish, trimmed and sliced.
- Serrano chile, (removed from brine and chopped)
Chop the vegetables, add the brine. Let marinate for at least 12 hours. This is a crispy, crunchy salad with a bright flavor. This is my second pickled salad for Thanksgiving dinner and serves 8.
So, I started out making a potato sad that I intended to use rocket in, to use up some of the rocket I have, but then I got around to adding the rocket and changed my mind and added green beans instead. I am glad I did because the freezer was just starting to extract the liquid from the beans and would have soon dried them out.
This is a pretty standard potato salad. I boiled 4 potatoes in salted water and hard-boiled 4 eggs. I use Martha Stewart’s method to boil eggs and it never fails me. I am not going to reinvent boiling eggs. When the potatoes were done I ran cold water on them to chill. I also chilled the eggs. I then boiled some salted water and blanched the green beans. I did not want them mushy and wanted them to stay bright.
So then I chopped up one whole yellow onion, the potatoes, the eggs and the green beans and tossed them together. I drained a can of black olives and crushed about 1/3 of the can.
In a bowl, I missed 3 TBSP mayo, 1 tsp of mustard, 3 TBSP of apple cider vinegar and a 1/2 tsp of sugar, salt and pepper. I made it to taste and added to the salad and blended.
This made 4 to 6 servings and was better the next day. It’s nice and tangy with the mustard, the olives add an earthiness that I love.