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~ culinary and horticultural life on a Spanish farm

Tag Archives: radishes

Autumn Red Salad

29 Monday Nov 2021

Posted by Nevenka in salads, Starters, Vegan, Vegetable Dishes

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Tags

Almonds, Beetroot, radishes, Salad, tomatoes, Vegan, Vegetarian

I made this to have with the Potato and Chickpea Cakes in the previous post using ingredients that are currently in season here. Fragrant green peppers from the huerta, this years almonds which I love dry toasted in their skins, big winter radishes and plum tomatoes from the local market.

You will need –

Several leaves of red oak leaved lettuce

2 medium tomatoes – chopped into chunks

2 samall or 1 large green pepper

about 20 whole almonds – either with skins or if you prefer without

1 large cooked beetroot – cut into smallish cubes

Winter radish – about 20 thin slices

2 tablespoons cider vinegar

2 tablesoons water

1 teaspoon honey or agave syrup

2 tablespoons extra virgen olive oil

Start by steeping the radishes. The large winter radishes can be quite peppery, so a sweet marinade will make them less so. Mix the vinegar water and honey or syrup in small bowl, then add the radishes. Leave to marinate for at least ten minutes.

Meanwhile dry toast the almonds in a thick based pan over a low heat. Stir regularly to ensure that they are evenly toasted and a little browned. Remove from the heat and put to one side.

Rip up the lettuce leaves and arrange them on a large plate, then add the chopped tomatoes.

slice the green peppers and arrange on the salad.

Remove the radish slices from their marinade and arrange them over the salad.

Put the beetroot in the marinade and stir to cover all the cubes.

Spoon the cubes and vinegar over the salad, then sprinkle on the almonds.

Finally drizzle over the olive oil.

Enjoy!

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Red and green salad with quinoa

13 Friday Dec 2019

Posted by Nevenka in Food for One, Main Courses, Vegan, Vegetable Dishes

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Tags

Beetroot, Pedro Jiménez Syrup, Quinoa, radishes, red oak leaved lettuce, rocket, Salad

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In this salad there is –

60 ml/1/4 cup quinoa per person boiled for about ten minutes in salted water until done. Drain and run cold water through it to cool.

red oak leaved lettuce

rocket

radishes cut into wedges

cooked beetroot cut into wedges

alfalfa sprouts

green pumpkin seeds

I made a very light dressing of Pedro Jiménez syrup, a slightly sweeter variation on balsamic syrup, and lemon juice.

 

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