Text 7571, 73 rader
Skriven 2011-02-23 07:47:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 936
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet & Carrot Salad w/Coriander & Sesame Salt
 Categories: Salads, Vegetables, Herbs, Citrus
      Yield: 8 servings
 
  3 1/2 tb Minced shallot
      3 tb + 2 ts apple cider vinegar
      2 tb Fresh orange juice
      1 tb White miso
      1 ts Fine grated peeled fresh
           - ginger
    1/2 ts Fine grated orange peel
    1/3 c  Extra-virgin olive oil
  1 1/2 ts Coriander seeds
      2 tb Sesame seeds
    3/4 ts Coarse kosher salt
      4    (2" dia) red beets; peeled
      1 lb Carrots; peeled
 
  Ingredient info: White miso (also known as shiro miso) is
  available in the refrigerated Asian foods section of some
  supermarkets and at a natural food stores and Japanese
  markets
  
  The shredding disc on the food processor makes quick work of
  grating the beets and carrots. For a pretty presentation,
  spoon the salad onto a bed of beet greens, spinach, or
  arugula. Serve with burgers or fish.
  
  Whisk shallot, vinegar, orange juice, miso, ginger, and
  orange peel in medium bowl. Let stand 10 minutes to allow
  flavors to blend. Gradually whisk in oil.
  
  Toast coriander seeds in small skillet over medium heat
  until beginning to brown, about 2 minutes. Cool. Transfer to
  spice mill; process until coarsely ground. Add sesame seeds
  to same skillet. Toast over medium heat until golden brown,
  about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30
  seconds. Transfer sesame salt to small bowl and cool.
  
  DO AHEAD: Dressing & toasted spices can be made 1 day ahead.
  
  Cover and chill dressing. Store toasted coriander and sesame
  salt in separate airtight containers at room temperature.
  
  Using shredding disc on processor or a box grater, coarsely
  grate beets and carrots. Transfer vegetables to large bowl.
  Add enough dressing to coat lightly. Add coriander and 1
  tablespoon sesame salt. Toss to coat. Let marinate at room
  temperature 30 minutes. Season salad to taste with salt and
  pepper.
  
  DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  
  Toss salad, adding additional dressing, if desired. Sprinkle
  with remaining sesame salt and serve.
  
  by Molly Stevens
  
  Bon Appétit | October 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 28 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Good taste is the worst vice ever invented. - Edith Sitwell
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