What veg*ns eat
This recipe is out of a daily newspaper called "i" (the little sister to The Independent).
Ruby Salad
For the salad:
For the dressing:
Whisk the vinegar and oil together and season to taste (4). Remove the skins from the onions, cut them into 6 wedges each and pull the natural layers apart. Toss all the ingredients together with the dressing and season.
Cook's notes
1. I used red chard, because I find radicchio bitter and hadn't a clue where to get any of the others (red chard was available from Waitrose). Turns out I find red chard bitter, too.
2. I boiled for just over half an hour, seemed to work fine.
3. I cut them in half and put them straight onto a baking tray cut side down. I thought this would help them bake evenly. Maybe it did, but it made it more difficult to cut them after!
4. I did this, as well as slicing the grapes, washing the chard, and mixing them together, whilst the beet was boiling and onion baking, which worked fine.
Not sure what I was thinking. Beets are not my favourite thing and I know I often find non-lettuce/non-spinach salad greens bitter. This salad had a lot of interesting things going on, but it was fiddly and not all the tastes were anywhere near my favourite.
I liked the beets more than I expected, which is a good thing, because I have two left over. I plan to roast them with some other root veg rather than make this salad again, though, and I'm not keeping the recipe. Not because it isn't a fine recipe -- it is -- but it's not to my taste!
Ruby Salad
For the salad:
- 3-4 good handfuls of red salad leaves such as treviso, radicchio, ruby chard, red endive, red amaranth, etc (1)
- 2 medium beetroots, cooked, peeled and cut into wedges (2)
- 20 seedless black grapes, halved
- 2 large red onions, baked in a moderate oven in their skins for 45 minutes (3)
For the dressing:
- 2tbsp good quality red wine vinegar
- 5tbsp olive oil
- Salt and freshly ground black pepper
Whisk the vinegar and oil together and season to taste (4). Remove the skins from the onions, cut them into 6 wedges each and pull the natural layers apart. Toss all the ingredients together with the dressing and season.
Cook's notes
1. I used red chard, because I find radicchio bitter and hadn't a clue where to get any of the others (red chard was available from Waitrose). Turns out I find red chard bitter, too.
2. I boiled for just over half an hour, seemed to work fine.
3. I cut them in half and put them straight onto a baking tray cut side down. I thought this would help them bake evenly. Maybe it did, but it made it more difficult to cut them after!
4. I did this, as well as slicing the grapes, washing the chard, and mixing them together, whilst the beet was boiling and onion baking, which worked fine.
Not sure what I was thinking. Beets are not my favourite thing and I know I often find non-lettuce/non-spinach salad greens bitter. This salad had a lot of interesting things going on, but it was fiddly and not all the tastes were anywhere near my favourite.
I liked the beets more than I expected, which is a good thing, because I have two left over. I plan to roast them with some other root veg rather than make this salad again, though, and I'm not keeping the recipe. Not because it isn't a fine recipe -- it is -- but it's not to my taste!