bittersweet spring salad

April 30, 2014 • Nancy Wolfson-Moche

On a rainy spring morning, I made a tangy arugula salad with sweet shaved carrots and pickled pink radishes. It was a visual and sensory wake up cleanse.

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serves 3-4

INgredients

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1 small bunch arugula

3 baby carrots

3 pickled radishes

1 1/2  teaspoons umeboshi plum vinegar

Process Wash the arugula leaves well by immersing them in a large bowl of cold water. Remove and put in a wire mesh strainer to dry.

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Clean the carrots’ surfaces by scraping off any brown spots or tiny hairs; rinse each one. Arrange the arugula leaves on individual plates.  Slice the pickled radish into severl half-moon shapes. Place them among the arugula leaves.

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Shave the carrot as you would a pencil. Scatter the carrot shavings onto the salads.

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Drizzle the ume plum vinegar (about one half teaspoon) on top of each salad.

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Serve.

 

©Nancy Wolfson-Moche 2014

 

 

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Icing on the Cake: Testimonials

Just a quick note to say K is really enjoying your class. He was excited to make the sushi and the falafel the previous week was awesome- we have been trying (unsuccessfully) for years to get him to eat falafel and so hearing him say he likes falafel now was a breakthrough for us!  Thanks!

- S.