I am so inspired by the fruits and vegetables of summer. The colors and smells are so appealing. It is impossible to walk by a stand and not touch and smell the produce as well as purchase more than you can eat! I also find fields and farm stands very relaxing, I could just sit down and spend a few hours if there weren’t any flies! Last weekend I got some particularly good baby carrots and radishes. I adore radishes, all varieties. My husband makes a really good salad that was created because we had radishes and avocados to use. He created the “dressing” using Lindera Farms vinegar don’t you know! Most of you know, but some of you don’t, my husband is in the restaurant business and yep, he can cook!Here is the recipe. I love it. He changes it up using whatever is fresh or in the fridge. By the way, this is great with grilled chicken or fish or whatever. Delish, with a capital D.Below are his notes and the recipe.
I did everything as a rustic chop scrubbing the carrots and just removing the strings while leaving most of the skin on. If you want, you could put the carrots, parsnips and cucumbers on a mandoline slicing the carrots and parsnips at 1/4 in. and then dicing the cucumbers somewhat larger at 1/2 in.Ingredients3-4 medium size rainbow carrots (peeled)2-3 green onion1 small shallot2 small parsnips (peeled)I handful green beans or haricot verts (blanched)6 Persian cucumbers (not peeled)½ cup arugula (coarsely chopped)1 large firm but ripe Haas avocado (not too ripe!)2-3 tablespoons Lindera Farms Elder/Berry VinegarCoarse Sea Salt and Black Pepper to tasteSlice and chop Carrots, Parsnips and Cucumbers, Chop green beans and green onion in ¼ in. pieces. Finely dice shallot. Mix all together in non-reactive bowl. Add salt and pepper to taste and toss with vinegar leaving to macerate for at least1 hour but not more than 6 hours. When adding vinegar, add just enough to fully moisten ingredients. You do not want the ingredients swimming in the vinegar.Just before serving, dice avocado and add avocado and arugula to bowl tossing vigorously so that bits of the avocado mixes with the vinegar creating your “dressing”. Adjust salt and pepper as necessary. If the mix appears a little “dry” while tossing, add a little more vinegar. Transfer to a clean bowl or individual serving plates with garnish of your choice.