I love mint. I love it lots. I did a search for "mint" on my food tracking app and the first, like 20 entries were all chocolate. While the mint-chocolate combination is godly, mint is just so damn underused in salads. It's all just toppings and garnishing. Fuck that.
We have a lot of mint in our garden; it's more "controlling the spread" more than growing, so I thought I'd have a go at making it the base leafy green of a fresh summery salad.
The results were good, but it could be better. If I was making this properly I'd have liked to make it sweeter, with much more tomato, some fennel/pomegranate/stone fruits and definitely more citrus (blood oranges would've been perfect). Red onions too. Also, it needed some textural variation, some toasted nuts wouldn't have gone astray.
But this particular joint was just thrown together using what I had lying around before I shot off to work, so that is my excuse and YOU'RE NOT MY REAL DAD. And also no plated-up-all-pretty shots.
Poor Man's Summery SaladServes 2
150g mint leaves
150g white radish
1 pink lady apple
1 large navel orange or 1/2 cup (125mL) orange juice
1 medium lemon or 2 tbsp lemon juice
2-3 tsp balsamic vinegar
2-3 tbsp olive oil
1 tbsp mustard
salt and pepper to taste
Shred all the salad ingredients except for the mint and cauliflower. To shred the mint, gather it up in a bunch and slice finely with a large knife. Break the cauliflower into tiny florets, and shred the remaining stalks (DON'T EVEN THINK ABOUT THROWING THEM OUT, OK).
For the vinaigrette, juice the orange and lemon. If you want, add the pulp of the orange and some its zest to the salad. Add all the ingredients together and whisk.
|FULL SHREDDED CUZ|