PLEASE TO THE TABLE . . . a forever reminder of Christmas 2015!

Christmas morning aboard the Carnival Fascination

Among all the lovely gifts was a card for me from Bryan telling me that   a very special cookbook was waiting for me under my pillow at home!

 

Nassau

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When we got home, the very first recipe I chose from my new cookbook?  A salad, of course: 

Turp Salati  from Uzbekistan:

1 pound daikon radish

8 ounces jumbo carrot (they’re much sweeter than regular carrots)

½ tsp sugar

2 tbsp olive oil

2 tbsp fresh lemon juice

1 tsp salt

·        Peel the radish and grate it.

·        Next, the authors want you to “gently squeeze out” some of its liquid.  My first attempt was with a strainer but that didn’t work.  The ricer worked perfectly.

·        Put the radish in a bowl.

·        Peel and grate the carrot.  Add it to the radish.

·        Stir in the remaining ingredients. 

·        Cover and refrigerate for at least 30 minutes.

Thank you, Anya von Bremzen and John Welchman, for collecting all these wonderful recipes!

 The Turp Salati provided a satisfyingly piquant contrast to my turkey pie.