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Vegetable ribbon salad with coffee vinaigrette
Ingredients
- 1 large carrot, peeled
- 1 large yellow zucchini
- 1 large parsnip
- 3 tablespoons (45 milliliters) sherry vinegar
- 1/4 cup (60 milliliters) cold espresso coffee
- 1/4 cup (60 milliliters) olive oil
- 1 tablespoon (15 milliliters) honey
- 1 shallot, finely diced
- Salt and pepper, to taste
Directions
- Using a vegetable peeler, peel long strips of the carrot, zucchini and parsnip.
- Once you are done peeling the vegetable strips, there should be almost no flesh left over.
- Place vegetable ribbons in a large mixing bowl and set aside.
- In a separate mixing bowl, whisk together sherry vinegar, espresso, oil, honey and diced shallots.
- Season the ribbons with salt and pepper, and add the coffee vinaigrette.
- Toss everything together, and let sit for 15 minutes.
- Serve salad cold.
- Serve with coffee and pink peppercorn-crusted albacore tuna loin (see recipe).
