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Marinated Root Vegetable Salad

Marinated Root Vegetable Salad

 

We stopped in at Arrows' "Wine and Food Garden Fair" a couple of weeks ago, which offered tastings of wine and food from various well-known chefs and wineries. There was lots of good food and wine, some good music by our favorites Lex & Joe, as well as a chance to tour the famous and beautiful Arrows garden, where they grow much of the produce and herbs served in the restaurants.

Harvest and Plate, a caterer located nearby in Ogunquit, roasted a pig over a live fire during the event and served pulled pork with a marinated roasted vegetable salad, which was a very nice combination. A few days later I noticed that I had a backlog of root vegetables from recent farm share share distributions so decided to take a shot at a marinated root vegetable salad of my own.

This salad has a surprisingly long list of ingredients but it was definitely worth the trouble. It would make a perfect accompaniment to roasted or smoked meats. I served it with some screamingly fresh ripe tomatoes and some baby arugula as a side to a simple grilled salmon and that worked well too.

Marinated Root Vegetable Salad

1/4 C red onion, 1/4" dice
2 small white turnips, peeled, diced 1/4", blanched*
1 medium carrot, peeled, diced 1/4", blanched*
1 medium kohlrabi, peeled, diced 1/4", blanched*
1/2 medium knob celeriac, peeled, diced 1/4", blanched*
1/4 C radicchio, rough chop
2 T fresh tarragon, minced
2 T fresh flatleaf parsley, minced
2 T olive oil
1 tsp coriander seed
1 tsp fennel seed
1 tsp cumin seed
juice of 1 lime
1 small green chile, seeded and cut in slivers
salt, hot sauce to taste

Toast the coriander, fennel and cumin seeds in a dry skillet over high heat, stirring, until their color darkens. Grind to a powder with a mortar and pestle or spice grinder. Combine all ingredients except the salt and hot sauce and marinate 4 - 12 hours, stirring occasionally. Season to taste with the salt and hot sauce. Best served at room temperature.
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*blanched vegetables: get a large pot of salted water up to a rolling boil, scatter in the vegetables (do the carrots, turnips, kohlrabi and celeriac separately as they all take different amounts of time) and boil for a couple of minutes. Taste one to determine doneness - when done it should be still firm but clearly cooked. Remove with a sieve and immediately plunge in ice water (or several changes of cold water) to stop the coooking process. All the vegetables can be done in the same pot of water this way, one after another.

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Comments

Did you blanch the vegetables separately? It might even make my 'short list' ;-) if so ... still haven't gotten to celeriac, must do that!

Yes, Alanna, I blanched them separately...and after I got this comment I updated the recipe to address that...sorry, I was just being lazy!

I didn't get to the Harvest and Plate table in time to try it. Guess we'll just have to wait for you to come over and make your version for us :P

BTW: Can you actually hear a tomato scream???

This looks and sounds delicious!

What an interesting recipe. The other day I put up some photos of purple kohlrabi and people have been asking about what to do with it. I'll send them over here! : )

Wow, this looks amazing! My salads tend to be lacking in imagination, I will definitely give this one a whirl sometime.

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