Pippi’s Pantry Challenge: Kitchen Sink Salad
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- 4 large carrots, scrubbed
- 4 radishes, scrubbed
- 1 tablespoon whole coriander seeds
- 1 lemon
- 2 garlic cloves, minced or grated on a Microplane
- ¼ cup extra virgin olive oil
- ⅓ cup toasted chopped pistachios
- ⅓ cup chopped golden raisins
- Handful cilantro, stems and all, chopped
- Handful chives, blossoms and all, chopped
- Kosher salt
- Garnish: seedless dried chili flakes, such as Aleppo, Marash or Gochugaru (optional)
Procedure
Prep the vegetables: Turn on your KitchenAid® 7-Cup Food Processor fitted with medium shredding disc on high speed. With the help of the pusher, run the vegetables through the feed tube. Transfer vegetables to a large bowl.
Make the dressing: Toast coriander seeds in a skillet over medium heat until fragrant, about 1 minute. Transfer to a mortar and pestle. Alternately, use the bottom of a heavy skillet to crush seeds before proceeding to next step.
Cut ends off the lemon. Stand lemon upright and slice off outer lobes, leaving the core and seeds. Finely chop ends and lobes (skin and all). Transfer to the mortar or a bowl. Squeeze out juice from lemon core. Add garlic. Smash everything with pestle or a wooden spoon. Stir in olive oil and season with salt.
Marinate the vegetables: Toss vegetables with dressing, pistachios, raisins, herbs, chili and salt (save a little of each to garnish). Serve at room temperature or cold.
Notes:
What’s left: Spent lemons core.
Make the dressing: Toast coriander seeds in a skillet over medium heat until fragrant, about 1 minute. Transfer to a mortar and pestle. Alternately, use the bottom of a heavy skillet to crush seeds before proceeding to next step.
Cut ends off the lemon. Stand lemon upright and slice off outer lobes, leaving the core and seeds. Finely chop ends and lobes (skin and all). Transfer to the mortar or a bowl. Squeeze out juice from lemon core. Add garlic. Smash everything with pestle or a wooden spoon. Stir in olive oil and season with salt.
Marinate the vegetables: Toss vegetables with dressing, pistachios, raisins, herbs, chili and salt (save a little of each to garnish). Serve at room temperature or cold.
Notes:
What’s left: Spent lemons core.
- Substitutions:
- Sub carrots and radish for beets, turnips, cucumbers, summer squash, celery, kohlrabi, butternut squash and/or fennel
- Sub coriander for cumin, fennel, caraway and/or paprika
- Sub raisins for any other dried fruit
- Sub cilantro and chives for any tender fresh herbs: basil, parsley, dill, tarragon
- Sub pistachios for any other nut or seed. Toast pistachios in a 350°F oven until golden brown, about 10 minutes
Pippi’s Pantry Challenge: Kitchen Sink Salad
By Recipe courtesy of Scraps
Serves
Ingredients
- 4 large carrots, scrubbed
- 4 radishes, scrubbed
- 1 tablespoon whole coriander seeds
- 1 lemon
- 2 garlic cloves, minced or grated on a Microplane
- ¼ cup extra virgin olive oil
- ⅓ cup toasted chopped pistachios
- ⅓ cup chopped golden raisins
- Handful cilantro, stems and all, chopped
- Handful chives, blossoms and all, chopped
- Kosher salt
- Garnish: seedless dried chili flakes, such as Aleppo, Marash or Gochugaru (optional)
Procedure
Prep the vegetables: Turn on your KitchenAid® 7-Cup Food Processor fitted with medium shredding disc on high speed. With the help of the pusher, run the vegetables through the feed tube. Transfer vegetables to a large bowl.
Make the dressing: Toast coriander seeds in a skillet over medium heat until fragrant, about 1 minute. Transfer to a mortar and pestle. Alternately, use the bottom of a heavy skillet to crush seeds before proceeding to next step.
Cut ends off the lemon. Stand lemon upright and slice off outer lobes, leaving the core and seeds. Finely chop ends and lobes (skin and all). Transfer to the mortar or a bowl. Squeeze out juice from lemon core. Add garlic. Smash everything with pestle or a wooden spoon. Stir in olive oil and season with salt.
Marinate the vegetables: Toss vegetables with dressing, pistachios, raisins, herbs, chili and salt (save a little of each to garnish). Serve at room temperature or cold.
Notes:
What’s left: Spent lemons core.
Make the dressing: Toast coriander seeds in a skillet over medium heat until fragrant, about 1 minute. Transfer to a mortar and pestle. Alternately, use the bottom of a heavy skillet to crush seeds before proceeding to next step.
Cut ends off the lemon. Stand lemon upright and slice off outer lobes, leaving the core and seeds. Finely chop ends and lobes (skin and all). Transfer to the mortar or a bowl. Squeeze out juice from lemon core. Add garlic. Smash everything with pestle or a wooden spoon. Stir in olive oil and season with salt.
Marinate the vegetables: Toss vegetables with dressing, pistachios, raisins, herbs, chili and salt (save a little of each to garnish). Serve at room temperature or cold.
Notes:
What’s left: Spent lemons core.
- Substitutions:
- Sub carrots and radish for beets, turnips, cucumbers, summer squash, celery, kohlrabi, butternut squash and/or fennel
- Sub coriander for cumin, fennel, caraway and/or paprika
- Sub raisins for any other dried fruit
- Sub cilantro and chives for any tender fresh herbs: basil, parsley, dill, tarragon
- Sub pistachios for any other nut or seed. Toast pistachios in a 350°F oven until golden brown, about 10 minutes