Wednesday, February 8, 2012
roots spaghetti salad
I have slightly amended my opinion on vegetable spaghetti:
They are very impractical to eat.
And if served to guests they can evoke wrong expectations in so far as somehow they are supposed to taste better than ordinarily cut vegetables. But they taste exactly the same :)
As in these winter days one can never get enough ideas for fresh dishes, I present you this salad still.
And again devote it to Ms Bushcook, who has been recently featured in this lovely interview.
Roots salad (beetroot, kohlrabi, little parsley root, salsify, carrot)
with toasted and ground almonds and
a dressing of chopped herbs, orange juice, olive oil, fleur de sel and orange zests.