by Kate Heyhoe
Serves 4; can be doubled or tripled.
If you double or triple this recipe, be sure to use a large amount of salted water in proportion to the vegetables. You want the water to come back to a boil quickly after the vegetables begin blanching, which takes just 20 to 30 seconds. Other suitable vegetables for blanching and then plunging into an ice bath are thinly sliced or julienned green beans, sweet peppers (red, green, yellow especially), kohlrabi, and any summer squash.
Mixing blanched vegetables with raw vegetables, as with the daikon or jicama in this recipe, adds another fresh dimension; try adding matchstick cucumbers or fennel, baby spinach leaves, or shredded cabbage.
2 zucchini (about 6 ounces)
2 carrots (about 6 ounces)
Daikon radish or jicama (do not blanch)
Hint of Mustard Vinaigrette
Cut the vegetables into matchstick julienne:
Trim the ends of the vegetables and discard. Cut the vegetables into 1-1/2 to 2 inch lengths (make them consistent in length). Cut each length of vegetable into even slices about 1/8-inch thick. Stack the slices and cut them into 1/8-inch wide pieces; you should end up with matchstick-size bits. (If you have a sharp knife, this process goes relatively quickly.)
Bring a large pot of salted water to a boil. Blanch the vegetables separately until just crisply tender (about 30 seconds for carrots, and 20 seconds for zucchini); do not blanch the daikon or jicama—serve them raw. Remove with a slotted spoon and plunge into an ice bath (fill a large bowl with ice and water). Drain and pat dry before serving.
At this point the vegetables may be covered and refrigerated until ready to use; they taste freshest if used the same day, but will keep rather well for up to 2 days. Serve at room temperature or lightly chilled. Just before serving toss them with the Hint of Mustard Vinaigrette or dress them with olive oil, hazelnut oil, or melted butter, salt and pepper, and some fresh chopped herbs.
By Kate Heyhoe
Makes about 2 tablespoons
Makes about 2 tablespoons
2 teaspoons extra-virgin olive oil
2 teaspoons rice vinegar
1-1/2 teaspoons Dijon mustard
1 to 2 teaspoons chopped shallot
Mix together all ingredients until well blended. For the Veggie Matchsticks recipe, add just enough dressing to lightly flavor the vegetables; this recipe makes about a teaspoon or two more than you need, unless you add other veggies.
Kate's Global Kitchen for April, 2000:
4/01/00 Food Jokes and Joke Foods
4/08/00 Easter and Passover Menus: From Nice to Greece
4/15/00 Spring Centerpiece Sides: Phyllo Baskets, Veggie Matchsticks, and Glorious Gratins
4/22/00 Easter Lore & Post-Easter Eggs
4/29/00 Wake-Up: It's Daylight Savings Time! World Power Breakfasts
This page created April 2000
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