A fast, cool, summer favourite, this salad is also a reliable winter pick-me-up when your taste buds cry out for crisp and fresh.
SERVES 4
2 large carrots, peeled and julienned
½ English cucumber, julienned
1 red or yellow pepper, julienned
1 bunch watercress, rinsed and trimmed (optional)
2 T. sunflower oil
2 T. balsamic or wine vinegar
½ t. dried dill
salt, pepper to taste
Place the cut vegetables in a serving bowl. Add oil, vinegar, and seasonings. Toss gently with a fork until thoroughly coated. Let stand in fridge for 30 minutes to develop flavours.
A pleasant salad from Czechoslovakia. Best in late summer, when tomatoes are at their peak.
SERVES 4
1 English cucumber
2 large tomatoes
6 to 8 red radishes
Rinse and finely dice the vegetables. Place in a serving bowl.
2 T. hot water
2 t. honey
3 T. apple cider vinegar
salt, pepper to taste
Dissolve the honey in hot water. Whisk in the vinegar. Stir the dressing into the diced vegetables, tossing gently and thoroughly. Season to taste. Cover and chill in the fridge for 30 minutes, or serve at room temperature.