Marinated Vegetable Salad
- serves 8
8 small shallots, peeled, quartered or cut into eights, depending on size
7 oz (200 g) carrots
7 oz (200 g) haricots verts
7 oz (200 g) Savoy cabbage
7 oz (200 g) cauliflower florets
3 Tbsp mustard seed
2 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 Tbsp turmeric
About 1/2 cup (125 ml) grapeseed or peanut oil
2 Tbsp red wine vinegar
Salt, pepper, and lemon juice, to taste
1. Prepare the vegetables: Scrape the carrots and cut into large matchsticks. Top and tail the green beans, and cut in half lengthwise if fat. Shred the cabbage with a knife. Trim the cauliflower and cut into bite-sized bouquets.
2. Stir together the mustard seed, garlic, and turmeric. Heat the oil in a sauté pan and gently fry the shallots two minutes to soften slightly. Add the spice mixture and cook one minute. Toss in the remaining vegetables for just one minute. Remove from the heat, toss in the vinegar, and let sit 15 minutes, or, even better, several hours. (It keeps in the fridge several days.) Taste and correct the seasonings. Serve at room temperature with crusty bread.