Blanched Vegetable Salad

Blanched Veg Salad
Perk up your breakfast with this easy and extra-healthy dish. At breakfast, it’s best served plain, but for lunch or dinner you can sprinkle it with your favorite dressing.

Ingredients:

Choose two or three vegetables from different categories below. Thinly slice them or, for leafy greens, slice/tear into bite-sized pieces.

Roots

Carrots
Daikon
Lotus Root

Round Vegetables

Red Radishes
Cauliflower
Cabbage
Brussels Sprouts

Greens

Watercress
Broccoli
Leeks
Scallions
Kale
Bok Choy
Napa Cabbage
Collard Greens
Snow Peas
Other leafy greens
 
Cooking Directions:

• Bring a pot of water to a boil.
• Drop first vegetable into the water. When the vegetable turns bright (about 10-12 seconds), remove it with a strainer and place on a serving plate.
• When the water returns to a boil, plunge the second vegetable into the water. When it turns bright (about 12 seconds), remove it with a strainer.
• Repeat for the third vegetable.
• Toss ingredients together and serve.
 
Note:

The vegetables should be bright and crunchy. The secret to a great blanched salad is to slice the vegetables finely and to cook them only a few seconds. You can watch them turn bright in the pot. When that happens, remove them right away, since they will continue to cook for a short time in their own heat after you put them on the plate.

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