We were facing lot of leftover crudités—raw broccoli, cauliflower, green beans and sugar snap peas—among traditional salad ingredients like carrots, cherry tomatoes and radishes.
Why is it that we normally toss the carrots, tomatoes and radishes into a green salad, but not the rest of the crudités?
We amended that posthaste, and enjoyed a delicious “crudité salad”: a salad with more variety, more nutrition, more crunch. And we avoided a supply of withering raw vegetables. We also added nuts for protein, ripe figs and a walnut oil and white wine vinaigrette.
For those who don’t have enough time in the day to eat their veggie quota, it’s also a two-fer (or perhaps, a three-fer).
Find more of our favorite salad recipes.
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