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

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).