I like to think I have a certain amount of culinary know-how. I’m comfortable in the kitchen, know the difference between a paring knife and a melon baller, and I’ve even memorized (at one point) the proper cooking temperatures for various types of meat.
So when I visited the local farmer’s market this past week, I decided to branch out of my comfort zone and try making a beet salad- I figured, there can’t be too much to it, right? I found some beautiful beets, some awesome heirloom carrots, plus I had some leftover parsley from the mac ‘n cheese. Easy peasy!
You may see something wrong here… but at the time I took this picture I still didn’t. So here I am in my happy beet-salad making mode…. washing and scrubbing vegetables- getting ready to get a-slicin’ and dicin’.
And then… somehow, my magical beets transformed into tart, bitter RADISHES! Right before my very eyes!
Or, I just can’t tell the difference between beets and radishes on the outside.
I’m still holding out for magical beets though.
Anyways, a girl’s gotta eat, right? So I made do, and came up with this super fresh, crunch salad/slaw that’s killer on its own but even better as a side.
Crispy Carrot and Radish Slaw
Serves 4 (as a side dish)
- 3 medium carrots
- 3 radishes
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1/4 teaspoon honey
- 1/2 teaspoon lemon juice
- 1/4 cup parsley, chopped
Scrub carrots and radishes. Peel carrots, and shred using a mandoline, or in a food processor fitted with a shredding disk. Julienne radishes into thin matchsticks.
Transfer shredded carrots and julienned radishes into a serving bowl. Pour in rice vinegar, sesame oil, honey and lemon juice, and toss vegetables to coat evenly. Sprinkle with shredded parsley.
What’s your funniest kitchen mishap?