Ice Water Salad

Ice Water Salad

By Molly Baz, Bon Appétit

For shaved veg salads with the coldest crunch, submerge the cut roots and tubers in a big bowl of icy water. Instead of oxidizing or drying out, they'll get even crisper as they soak. The best news? You can do this step up to six hours in advance, perfect for when you're prepping for a big dinner party. Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.


Yield: 4 servings


Ingredients

  • 1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), tough skins peeled
  • 1 cup walnuts
  • 5 oil-packed anchovy fillets
  • 2 large garlic cloves
  • Kosher salt
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • 3 Tbsp. fresh lemon juice
  • 2 oz. Parmesan, shaved, divided

Special Equipment

  • A mortar and pestle


Recipe Preparation

  • Thinly slice vegetables on a mandoline (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) with ice water and add vegetables; let sit at least 15 minutes or up to 6 hours. (Cover and chill if letting sit longer than 1 hour.)
  • Meanwhile, preheat oven to 325°. Toast walnuts on a rimmed baking sheet, tossing once, until deep golden brown, about 9 minutes. Let cool, then crush or chop to about the size of a lentil.
  • Smash anchovies, garlic, and a big pinch of salt in a mortar and pestle to form a smooth paste. (Alternatively, you can use the side of a chef’s knife to crush the garlic, then mash with the anchovies and salt on a cutting board.) Transfer to a small saucepan and add ⅓ cup oil. Cook over medium-low, stirring often, until garlic is just starting to turn golden brown, about 3 minutes. Transfer to a large bowl and let cool slightly. Mix in walnuts and lemon juice; taste and season with salt.
  • Skim off any ice cubes from water bath and drain vegetables. Cover salad spinner and spin vegetables, periodically pouring off any collected water as needed, until they are very dry. Add to bowl with dressing and toss to coat. Add half of Parmesan and toss again just to evenly distribute. 
  • Arrange salad on a platter. Top with remaining Parmesan, drizzle with some oil, and season with pepper.

See more at Bon Appétit

COMMENTS



Name

Career,343,Food,444,Health,230,Lifestyle,481,Money,250,Pets,387,Relationships,66,Travel,286,
ltr
item
BestLife Insider - Health, Lifestyle, Travel and More ...: Ice Water Salad
Ice Water Salad
https://1.bp.blogspot.com/-11HogefeWhA/X6KAvWzXibI/AAAAAAAADWU/37GlF0QBkgg6FNvrrFew2EnjtSOqim9uwCLcBGAsYHQ/s16000/cake.dearjulius.com.jpg
https://1.bp.blogspot.com/-11HogefeWhA/X6KAvWzXibI/AAAAAAAADWU/37GlF0QBkgg6FNvrrFew2EnjtSOqim9uwCLcBGAsYHQ/s72-c/cake.dearjulius.com.jpg
BestLife Insider - Health, Lifestyle, Travel and More ...
https://www.bestlifeinsider.com/2020/11/ice-water-salad.html
https://www.bestlifeinsider.com/
https://www.bestlifeinsider.com/
https://www.bestlifeinsider.com/2020/11/ice-water-salad.html
true
4617061866208768785
UTF-8
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share to a social network STEP 2: Click the link on your social network Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy Table of Content