From The Conscious Cook, Tal Ronnen, William
Morris, 2009.
When I
saw the list of ingredients for this salad dressing I just had to make it to
see what it was like: miso paste, rice vinegar, agave nectar, shallot, garlic,
Dijon mustard, olive oil and lemon. That’s quite a mix for a dressing.
The salad
itself was quite simple. Kipfler potatoes were boiled and then sliced. Green
beans were blanched in boiling water. Roquette was washed. The three were mixed
and tossed with the dressing.
The
dressing had a wonderful tang to it with the lemon coming through just nicely
over the bite of the mustard and miso. It suited the potatoes perfectly. And
the sweetness of the beans complemented the mix well. This could easily become my
favourite dressing for potato salads.
This is
only the second item I have cooked from this book by Tal Ronnen. It’s a vegan
cookbook and I have a tendency to overlook vegan because I have a strong
preference for dairy products. But I am finding that this book is well worth
investigating further.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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