Sep 10, 2013

Apple, Radish & Carrot Salad

Apple, Radish & Carrot Salad

It looks as though autumn is setting in here, so I figured I’d give you an amazing salad for these last few days of summer.

It’s crunchy, fresh, mildly sweet and really tasty. The finely sliced vegetables are lightly drizzled with an Asian-style dressing that gives it the perfect finishing touch.

I’ve always served salads as a side dish, but this is my new favourite appetizer; full of flavour and it looks so darn beautiful.

Serve individual portions on small plates with crusty bread on the side!

 

Salad:

1 large carrot
2 sweet and fresh apples (I used Fuji)
5oz radishes
big handful arugula
small handful raisins
1 tbsp toasted sesame seeds

Dressing:

1 small garlic clove
1 1/2 tsp grated fresh ginger
2 tbsp olive oil
1 1/2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp honey
1/2 tsp sesame oil
1 tbsp water

 

Directions:

Combine the grated ginger and garlic with the rice vinegar, oil, soy sauce, water and sesame oil.
Apple, Radish & Carrot Salad

Stir in the honey and whisk until it has dissolved.
Apple, Radish & Carrot Salad

Peel the carrot and slice it into matchstick-sized batons… by hand. That’ll keep you zen! You can thank me later.
Apple, Radish & Carrot Salad

Thoroughly wash the radishes and thinly slice them as well.
Apple, Radish & Carrot Salad

Do the same with the apples.
Apple, Radish & Carrot Salad

 
Now grab a piece of apple, dip it into the dressing and devour it. It’s almost as if this dressing was made for apples. It tastes so good together, you’ll see.
 

Combine everything in a big bowl, add the arugula and raisins and mix it up. That’s it.
Apple, Radish & Carrot Salad

 
Fill the plates with the salad, drizzle the dressing all over and finish with the toasted sesame seeds. Now step back and marvel at the beauty you’ve created. Simple salads can look so beautiful.
 

Fantastic when served with crusty whole-wheat bread and homemade butter!
Apple, Radish & Carrot Salad
Recipe adapted from Jamie Oliver

Apple, Radish & Carrot Salad
Ingredients
    Salad:

    1 large carrot
    2 sweet and fresh apples (I used Fuji)
    5oz radishes
    big handful arugula
    small handful raisins
    1 tbsp toasted sesame seeds

    Dressing:

    1 small garlic clove
    1 1/2 tsp grated fresh ginger
    2 tbsp olive oil
    1 1/2 tbsp rice vinegar
    1 tbsp soy sauce
    1 tbsp honey
    1/2 tsp sesame oil
    1 tbsp water

Directions
    Combine the grated ginger and garlic with the rice vinegar, oil, soy sauce, water and sesame oil. Stir in the honey and whisk until it has been dissolved. Peel the carrot and slice it into matchstick-sized batons. Thoroughly wash the radishes and thinly slice them as well. Do the same with the apples. Combine everything in a big bowl, add the arugula and raisins and mix it up. Fill the plates with the salad, drizzle the dressing all over and finish with the toasted sesame seeds.

Meal type: Side Dish, Salads
Servings: 4
Copyright: © kayotickitchen.com
Jun 27, 2013

Jalapeño & Pineapple Drumsticks

One of the hardest things for me, being a compulsive marinater, is adding flavour to chicken without compromising or taking over its natural flavour. Seriously, nothing beats a good roast chicken, but there’s no law that says you can’t add a little to that! So, I added the freshness of pineapple juice and paired it with the heat of jalapeño, the earthiness of garlic, the zestiness of ginger and lime,…