Stubborn Vegetable Salad
This salad features beets and cucumbers selected for their resistant textures, with crispness maintained after minimal preparation. The vegetables are sliced and left raw, showcasing their firm, slightly resistant bite, resulting in a visually contrasting mix of textures and colors.
Equipment
- Chef’s knife
- Cutting board
- Vegetable Peeler
- Mixing bowl
- Serving plates
Ingredients
- 1 medium beetroot preferably fresh and firm
- 1 large cucumber preferably chilled
- 2 tablespoons olive oil for dressing
- 1 tablespoon lemon juice freshly squeezed
- to taste salt preferably sea salt
- to taste pepper freshly ground
Instructions
- Peel the beetroot using a vegetable peeler and cut into thin, even slices lengthwise. Place the slices in a mixing bowl and set aside.1 medium beetroot
- Wash the cucumber thoroughly. Using a sharp knife or mandoline, cut the cucumber into thin rounds or julienne strips for varied texture. Add to the bowl with beetroot slices.1 large cucumber
- In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper until well combined and slightly emulsified.2 tablespoons olive oil, 1 tablespoon lemon juice, to taste salt, to taste pepper
- Pour the dressing over the vegetable slices in the mixing bowl. Gently toss with tongs or two spoons until the vegetables are evenly coated, ensuring the resistance and firmness are maintained.
- Arrange the dressed vegetable slices on serving plates, layering or scattering them for contrast. Observe the firmness and the vibrant colors of the vegetables as the final appearance.
- Serve immediately, allowing the dish to showcase the resistant textures and bold colors. Enjoy the satisfying bite that retains each vegetable’s firm, slightly resistant characteristic.
