Tuesday, 24 June 2008

An Ethiopian Style Salad

This salad is modelled - or more accurately, blatantly copied - from one I had at an Ethiopian restaurant. I really liked the combination of fresh, crunchy lettuce, soft cooked root veggies and a kick-ass lemon and cayenne based salad dressing. The original didn't have radishes, but I did so in they went. They are not really required as this is a salad that will bite back already. On that note be a little discreet with the cayenne; it's strong stuff.

2 to 4 servings
15 minutes to assemble the salad, but the veggies must be cooked in advance - allow at least an hour.

An Ethiopian Style Salad
2 medium beets
2 medium small potatoes
1 medium carrot
1/2 head of romaine lettuce
4 to 6 small radishes (optional)

Boil or roast the beets until tender. I'm inclined to cook beets for several salads at once; they will keep for about a week in the fridge and it is hot and time-consuming to cook them only once wanted. Peel the beets and cut them into bite-sized chunks.

Scrub and trim the potatoes, and put them in a pot with water to cover. Bring to a boil and boil for about 15 minutes, until just tender. Peel the carrot, and cut it into bite-sized chunks. Add the pieces to the potatoes about halfway through the cooking time. When the are done, drain them and cool them under cold running water. Drain well.

Wash and tear up the lettuce. Arrange the pieces of beet, potato and carrot over the lettuce, along with the radishes, washed and quartered if wanted. Drizzle the dressing over the salad.

the juice of 1/2 lemon
1/16th to 1/8th teaspoon cayenne
1/2 teaspoon sea salt (less if regular salt)
1/4 cup sunflower seed oil

Whisk these ingredients together and drizzle them over the salad.

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