Chew on this: vegetables, especially raw vegetables, make for great relief from the heavier stuff in a meal. I’m not fond of some vegetables raw, and I know I’m far from alone in this, but most of the ones that are mild, sweet and/or snappingly crunchy are a pleasure and a refreshment in mid-meal. Their textural and flavorful contrast with the rest of the dishes are a delectable addition to the repast, and the big bonus is, of course, that many vegetables are, gasp!, actually pretty good for me.
Add some fruit and you have yet more opportunities for variety and full, fanciful flavors, a slew of great, vibrant colors, freshness and coolness, more vitamins and other such great stuff. Whatever you do, it doesn’t have to be complicated; in fact, it’s often best to leave things uncomplicated. Just enjoy the simple foods. Chomp, chomp. Yummy.
Shred together raw carrots and an equal amount of sweet apples like a Honeycrisp, Gala, Braeburn or Fuji. Mince up some candied ginger and candied mandarin peel. Dress the mix with lemon juice and honey. Toss in a goodly sprinkle each of brown mustard seeds and black sesame seeds. Since I served this with an Indian dinner, I suppose the sesame seeds could well have been ‘black cumin’ or ‘onion seeds’–those Nigella sativa seeds often used as seasoning in delicious Indian foods. But golly, the sesame seeds were just fine and dandy. A snippet or two of fresh cilantro or mint might be a great addition as well. Aw, you already know that there are endless options, don’t you.Where’s Waldorf? Salad
I’ve always liked the celery-apple combination in good old Waldorf Salad. So why not a version with celery root, I ask you. Since celeriac is a little bit of a tough vegetable, I think the traditional Waldorf presentation would be a bit like an apple salad with small chunks of wood in it. So when I made this salad I shredded the peeled celeriac. Then it seemed like I was headed in a slaw-like direction (anybody sense a theme in my salads?), so I left the peel on the apple I added to this one, too. Besides, being shredded as well, the crisp Granny Smith apple brought some nice bright color. I kept this one monochromatic but went for good juicy flavors, using the juice and zest of half a lime, lots of honey, a little pinch of salt, and a dollop of mayonnaise. For a slightly more Waldorf-like touch but nice brighter color, instead of raisins I’d add (and might, with the second day’s batch of the salad) diced dried apricots. Celery leaf is a logical garnish, but lacking that, I used simple flat-leaf parsley for its similar look and strong, snappy taste.