Blindfold Salad Taste Test
Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
What an interesting salad to prepare! I have never "ribboned" carrots and cucumber for a salad and the result was delicious. Though it is a bit more labor-intensive than simply cutting up the vegetable, the end texture is far lighter and more fun to eat. The earthiness of the bean sprouts, carrot, and cucumber paired nicely with the acidity of the lemon. And the dish really came together with the addition of the rich macadamia nuts.
I like salads with tons of different ingredients added and I ended up throwing in a little apple to balance the mix as the bean sprouts are quite strong and bitter. If you are not a particular fan of sprouts, I would add only a 1/2 cup as they tend to overpower the other flavors.
Makes 4 servings
Preparation Time: 20 Minutes
*1 cucumber, thinly shaved into long ribbons
*1 carrot, thinly shaved into long ribbons
*1 bunch fresh mint, roughly chopped
*1 cup bean sprouts (I would recommend starting by adding a 1/2 cup as the flavor is quite overpoweringly bitter)
*3 tablespoons macadamia nuts, crushed
*Salt and pepper, to taste
*6 tablespoons olive oil
*3 tablespoons fresh lemon juice
*In a large bowl toss all the ingredients together, except the crushed macadamia.
*Place a handful of the salad on individual salad plates and sprinkle the crushed macadamia on top of salads.
Recipe and Taste Tester - Alina Gersib