Last weekend I felt like trying a new spin on the side salad that I usually serve with meals. In the past, we've switched up salad greens, introduced different types of dried berries, tested all types of peas—snap peas, chick peas, English spring peas and had all types of dressings, balsamic vinaigrette, green goddess, blue cheese, sesame, and Caesar. But this time we went outside of the box and tried a crunchy root-type salad, celery root to be specific, with apples, fennel and a delicious hazelnut vinaigrette. This winter salad was crunchy, refreshing, and tart—perfect when paired with the pork ragu over gnocchi. Recipe here.
[1. c_lynn]
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