by amanda
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my 118 recipes »
Photo by Sarah Shatz
2 small carrots, trimmed and peeled Ask a question about this ingredient
2 radishes, trimmed Ask a question about this ingredient
2 small turnips, trimmed and peeled Ask a question about this ingredient
2 small beets, trimmed and peeled Ask a question about this ingredient
1/4 small butternut squash (the seed end, preferably), seeded and peeled Ask a question about this ingredient
8 brussels sprouts, trimmed Ask a question about this ingredient
1/4 cup whole flat leaf parsley leaves Ask a question about this ingredient
4 anchovy fillets Ask a question about this ingredient
2 small (or 1 medium) garlic cloves Ask a question about this ingredient
Salt Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
5 tablespoons olive oil Ask a question about this ingredient
Cut the carrot into 3-inch-long, sliver thin batons (I first cut the carrot crosswise into 3-inch lengths; then I cut each piece in half lengthwise; finally, I cut each half lengthwise into 1/8-inch slivers.)
Ask a question about this stepUsing a mandoline, slice the radishes, turnips, and beets crosswise into the thinnest circles possible – they should be translucent.
Ask a question about this stepPut the mandoline to work again: slice the butternut squash into the thinnest ribbons possible. Stop when you have 2 cups of ribbons.
Ask a question about this stepPull the brussels sprouts into leaves – you may need to trim the stem as you go to help the leaves separate, and remember that the leaves tend to wind around the sprout, so you want to pull them off the sprout in an unwinding fashion.
Ask a question about this stepIn a large mixing bowl, combine the carrots, radishes, turnips, squash, brussels sprouts, and parsley. (Leave aside the beets until the end; otherwise, they'll stain the rest of the vegetables.) Mix with your hands to disperse the vegetables. You should have 4 to 6 cups of vegetables.
Ask a question about this stepIn a mortar and pestle (or in a mini food processor or blender), pound the anchovy, garlic, and a large pinch of salt to a paste. Slowly beat in the lemon juice, followed by the olive oil, adding it in drops so the dressing has time to emulsify. Season to taste with salt, and add more lemon juice or oil if needed.
Ask a question about this stepPour half the dressing over the vegetables and blend with your hands so you can separate the vegetables (they like to cling to each other). Mix and mix and mix! Then taste and adjust seasoning. If it’s good, slip the beets into the salad (but don't really mix them in), and let the salad rest for at least 15 minutes before serving. Then eat, and feel virtuous.
Ask a question about this stepBlack olives or dulse (a reddish colored seaweed) might work.
About that dinner party: Will your guests use forks, forks and knives, or--best of all but most unlikely--their fingers. I think this will be hard to manage with just a fork, while knife and fork seems like overkill for a raw salad. Fingers work great. (That was the way I tried it, and because it is so good I, too, want to serve it to guests. But maybe I should wait for picnic weather. Though that would make winter veggies unwelcome. What to do? what to do?)
On another point: When I do serve it to guests I think I will toss the beets separately, adding them to the whole only after getting them all well-coated. It turns out that even raw beets do bleed.
I'm so glad you brought this up because that's exactly what I did with the beets for the photo and I meant to include that process of adding them at the end in the recipe. Will fix it now -- thanks.
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
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Most of the vegetables are peeled and then sliced as thinly as possible on a mandoline. First up: turnips!
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See how translucent it is? You want your slices this thin. Or thinner.
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That's Jennifer on the right -- she's a terrific cook, and she keeps the trains running on Tuesdays when we're in the kitchen.
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With the brussels sprouts, you trim the stem and peel off the leaves one by one. They can be a little difficult to unravel so take your time. If you get frustrated, then just slice them on the mandoline -- totally fine!
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Cut the carrots into slender matchsticks.
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Butternut squash -- use the seeded end so you can get narrow slices.
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After peeling the outer skin, scoop out the seeds.
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The butternut squash slices beautifully, like ribbons.
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Veg prep. Check.
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Time for the bagna cauda -- these are the anchovies I used.
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See how pink and plump they are -- that's what a good anchovy looks like.
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You mash the anchovies with garlic and a pinch of salt which helps break them down to a paste.
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The acidity is lemon juice.
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The oil is olive. I mix it directly into the mortar and pestle. (You can use a blender or food processor, by the way.)
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The bagna cauda sauce -- not pretty but oh so delish.
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Add half the dressing first.
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Then mix and taste before adding more dressing.
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Don't you feel healthier already?
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Any suggestions as to what can be used instead of the anchovy fillets, for those vegetarians that won't eat the little critters?