Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [37]
4 Toss the noodles with the carrot and daikon and serve immediately. If you can’t serve immediately, cover and refrigerate the noodle mixture. Hold the dressing at room temperature for up to 4 hours. Just before serving, add the dressing to the noodles and toss well. Taste and adjust the seasoning as needed.
Kitchen Note: Chinese black vinegar is the ingredient you are least likely to have in your pantry, and buying it may require a trip to an Asian market. You can come reasonably close to it with a mixture of 1 part soy sauce, 1 part Worestershire sauce, and 1 part rice vinegar.
Couscous Salad with Kale and Feta
Serves 6
Kale chopped into bite-size pieces works surprisingly well as a salad ingredient. The kale adds the green, and the lemon and feta contribute bold flavor.
1½ cups couscous
½ teaspoon salt, plus more as needed
2¼ cups boiling water
6 cups lightly packed chopped kale, in bite-size pieces (remove and discard tough stems)
Finely grated zest of 1 lemon
Juice of 1½–2 lemons (about 5 tablespoons)
¼ teaspoon dijon mustard
1/3 cup extra-virgin olive oil
3 ounces feta cheese, crumbled
1 cup pitted kalamata olives
Salt and freshly ground black pepper
1 Combine the couscous, salt, and boiling water in a large bowl. Cover and let stand until the couscous is tender and the water is absorbed, about 10 minutes. Fluff with a fork and let cool.
2 Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 5 minutes. Drain and immediately plunge into ice water to stop the cooking and preserve the bright color. When cooled, drain well again.
3 Combine the lemon zest, juice of 1 lemon, and mustard in a small bowl. Slowly pour in the oil, whisking constantly, until the oil is completely blended. Pour over the couscous and mix well.
4 Add the kale, feta, and olives to the couscous. Mix well. Season with salt, if needed, and pepper. Let stand for 30 minutes before serving to allow the flavors to develop. Taste again and add more salt, pepper, and lemon juice as needed.
Wild Rice Salad with Roasted Squash and Fennel
Serves 6–8
With its triple dose of native North American ingredients (wild rice, winter squash, and cranberries), this delicious salad makes a wonderful addition to the Thanksgiving meal. It is easily made in advance and holds up well on a buffet table.
1½ cups wild rice
4½ cups water
1 teaspoon salt
1 medium fennel bulb, stalks discarded and bulb cut into matchsticks
1 small butternut squash, peeled, seeded, and diced
1 onion, halved and slivered (sliced vertically)
Walnut Vinaigrette (page 86)
½ cup pecan or walnut pieces
1 cup dried sweetened cranberries Salt and freshly ground black pepper
1 Rinse the rice in a sieve under cold running water. Drain. In a saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and most of the grains have burst open, 40 to 60 minutes. Drain off any excess water. Transfer to a large bowl to cool.
2 Preheat the oven to 425°F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.
3 Combine the fennel, squash, and onion in a medium bowl. Add 2 tablespoons of the dressing and toss to coat. Transfer the vegetables to the pan and arrange in a single layer. Roast the vegetables for 20 to 30 minutes, stirring or shaking the pan occasionally for even cooking, until barely browned.
4 Meanwhile, spread out the nuts on a baking sheet. Roast for about 5 minutes, until fragrant. Check after a few minutes and remove the nuts from the oven as soon as they begin to color; do not allow the nuts to scorch.
5 Add the roasted vegetables, nuts, and cranberries to the rice. Pour the remaining dressing over the salad and toss to coat. Season with salt and pepper.
6 Let the salad stand for about 30 minutes to allow the flavors to blend, or cover and refrigerate for up to