Seriously, does salad need a recipe
said I not too long ago when posting this couscous salad on Instagram.
It had no recipe because when I’m really hungry I don’t count or measure salad ingredients accurately. I look, grab, chop veg, drizzle EVO oil, shake salt, toss and go eat. Ok in the above case I boiled some couscous and flame-grilled peppers too but you get the idea. (Starts eating own words)
Following on from yesterdays food for thought – apple cider vinegar
This salad uses 4 accurately measured C’s; Carrot, Cumber, Cider (apple) Vinegar and Chilli to make a light and refreshing side dish to any meal, saying that I could happily eat salad by itself for lunch and dinner as 1. They are easy to prepare – when your a mother you need some type of easy in your life.
2. They look and taste great!
You already know if there are bright colours in a dish i’m all over it, who would believe I was a kid that detested eating any form of veg except potatoes in the form of chips (fries my friends) and crisps (potato chips) are we still friends?
The vinaigrette I had no clue was actually a vinaigrette till I looked up the difference between it and a dressing just now (home cook alert).
All I remember is I picked up this formula for a basic salad dressing (ok vinaigrette) from a tv cookery programme, the name of which has slipped my mind.
Use 1 part vinegar (or lemon juice) to 3 parts olive oil
Since then (getting older and don’t know when ‘then’ actually was) I’ve always used this formula to ‘dress’ my more calmer, well put together salads.
Apple cider vinegar lifts the flavours, you feel like your eating a summer dish in autumn which of course you are but thats neither here nor there, is it?
Lastly, the chilli in the dressing pairs well with the coolness of cucumber. If your serving this to children you might want to forget the chilli.
I had no issue as my children are just like I used to be – veg averse…..
4 C’s Salad
For the recipe you will need
Veg peeler, medium bowl, small bowl, 2 forks, 1 sharp knife, chopping board
Serves: 2 (as a side dish)
Make time: 10 minutes
For the salad:
2 medium carrots, peeled, ends chopped
1/2 large cucumber
For the dressing:
1/2 tablespoon natural apple cider vinegar
1 1/2 tablespoons extra virgin olive oil
1/2-1 (to taste) green chilli, deseeded and finely chopped
1/4 teaspoon or to taste, salt
Using a veg peeler shave veggies into ribbons, the inner core of cucumber and ends of carrots cut into thin sticks using a knife. Set veggies aside in bowl.
In a small bowl mix together vinaigrette ingredients with a fork. Just before serving add vinaigrette and use the 2 forks to toss the salad.