Skip to content
February 19, 2015 / Chris Blum

Carrot and Daikon Salad with Peanut Dressing

IMG_1430
This is adapted from Diana Henry’s A Change of Appetite. It’s crispy and crunchy with a spicy sauce – how can you go wrong? I added some spinach and served with brown basmati – if you can’t go without meat add some grilled chicken.Ingredients

EQUIPMENT:
food processor or a blender
9 1/2- inch springform pan
INGREDIENTS:
Vegetable oil and flour for preparing the pan
3 cups pumpkin or butternut squash puree
3/4 cup 1% fat milk
1/3 cup honey (113g)
1/3 cup unbleached, all-purpose flour
Grated zest of1lemon (preferably organic)
1/ 4 teaspoon fine sea salt
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
LEMON SAUCE:
Grated zest of 1 lemon, preferably organic
1/ 3 cup freshly squeezed lemon juice
3 tablespoons honey
Save a shopping List
Directions

1
1. Preheat the oven to 425 degrees F. Oil the pan and set aside.
2
2. In the bowl of a food processor or a blender, combine the pumpkin puree, milk, honey, flour, lemon zest, salt, vanilla, and eggs. Process to blend.
3
3. Pour the mixture into the prepared pan. Place the pan in the center of the oven and bake until golden and firm, and a toothpick inserted into the center of the flan comes out clean, 35 to 45 minutes.
4
4. Remove to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the flan on the pan base.
5
5. While the flan cools, prepare the topping: Combine the lemon zest, honey, and lemon juice in a small saucepan and simmer over low heat until the honey is dissolved, 2 to 3 minutes.
6
6. Serve the flan warm or at room temperature: Cut it into thin wedges and top with the warm lemon sauce.

Ingredients:
1 daikon radishes, julienned
1 c shredded carrots
6 radishes, sliced thin
1 c mung beans
1/4 c cilantro leaves
1 TBSP rice vinegar
Juice of 1 lime
1 tsp sugar
2 c spinach

Combine vinegar, lime juice and sugar in a bowl, whisk until sugar is dissolved. Toss with remaining ingredients. Set aside.

Dressing:
1 1/2 TBSP peanut oil
3 shallots, sliced thin
2 garlic cloves, minced
3/4 inch piece of ginger, minced
1 red chile, sliced thin
1/4 c peanuts, chopped
2 tsp sugar
1 1/2 tsp soy sauce
2 TBSP sesame oil

Heat peanut oil in a skillet, add shallots, cook over medium heat until golden brown. Add garlic, ginger,-‘s chile cook for 1 minute. Add peanuts and sugar stir for a couple minutes until sugar starts to caramelize. Take off heat and lime juice and soy sauce. And 2 TBSP water then sesame oil.

Spoon peanut dressing over spass and serve.

Serves 2 – 4.
4 WW PP.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: