This has to be one of the most beautiful salads I’ve ever seen. What a great way to get family and friends to eat their vegetables; create a plant-based dish that is visually stimulating, vibrant and full of healthy goodness. Brighten up your holiday table with this incredibly inviting melange of carrots and peppers.
This week’s recipe is provide by Svitlana Flom. She hails from the Ukraine and began exploring the art of entertaining when she realized her passion for creating themed celebrations and her love for the art form of cooking. Svitlana is an expert on sophisticated food, smart preparation, and elegant home entertaining. Art de Fete is intended to help others design full dinners, offer recipes, and illustrated step-by-step directions – everything needed for a celebration at home.
Ingredients (serves 6)
For the salad
- 3 medium size multicolored carrots, peeled
- 3 radishes, thinly sliced
- ½ cup cherry tomatoes, cut in half
- ¾ cup fava beans or edamame, peeled
- 1 tablespoon chives, finely chopped
For the vinaigrette
- 2 jarred roasted red bell peppers, drained
- 2 tablespoons parsley, chopped
- 1 garlic clove, minced
- 1 tablespoon honey
- ½ cup extra-virgin olive oil (fruity, not peppery)
- 1/8 teaspoon grounded coriander
- Pinch of cayenne
- Salt and freshly ground black pepper
Cooking preparation and instructions
- Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.
- Blanch the fav beans for 1 minute then plunge them into ice water.
- Once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the beans. Set aside.
- Roughly chop roasted bell peppers.
For salad dressing
- In a food processor, combine bell peppers, parsley, garlic and honey.
- Whiz to combine, while the processor is still running, pour in olive oil slowly, until well emulsified.
- Season with salt, pepper, coriander and a pinch of cayenne.
In a bowl, combine shaved carrots, radishes, and fava beans
- Add 3-4 tablespoons of the dressing and mix until the vegetables are well coated.
- Adjust the seasoning if needed, sprinkle with chives and serve.
Although you may think it’s too pretty to eat, I’m sure it will disappear rather quickly.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado