Heirloom vegetables seem to be the theme over this last week. Every grocer I walk into here in Holland has a different type of vegetable that is bred to look smaller, brighter and more colourful.
I’ve used these carrots a few times in recipes but for some reason this week they just seemed to be so much more vibrant than usual.
I’ve been told that my salads look more like art than food. And its true, when I’m plating a dish I think allot of the composition and colours involved. The challenge is getting something to look great on a plate but taste equally awesome.
If you can keep it nutritious too, then for me its a perfect dish.
So with heirloom orange as my paint brush, here is todays artwork…
Heirloom carrot salad, with red currants, walnuts, fresh mint and a lemon pepper dressing
6 small heirloom carrots – peeled into ribbons
1 string of red currants
6 walnuts, crushed
2 sprigs of mint leaves
1 orange bell pepper, core removed
1/4 cup lemon juice
1/2 tsp salt
1/2 cup olive oil
1/4 cup pine nuts, soaked 30 min-1 hour.
Blend all ingredients until smooth.
Transfer to a squeeze plastic bottle and store in refrigerator.
To plate, decorate all elements together in whichever way you like, drizzle with the dressing and serve with hummus and sprouted toast