have i mentioned how obsessed I am with new (to me) vegetables? so much so that I am willing to share sub-par photography while my old, beat-up SLR soon becomes a distant memory and I continue to save my pennies for a brand new one. I couldn't let this snack wait - I used my little old point-and-shoot (good for bars, not good for blogging). Here's my spin on the traditional salad caprese!
Instead of big hunks of mozzarella (which I don't really miss), i sauteed lotus root and daikon with a splash of balsamic vinegar and a pinch of brown sugar. I know it doesn't look absolutely amazing- but trust me, it is! sweet and tangy with a little crunch!
To give it the full italian-salad treatment, I set on a bed of organic spinach greens and topped with cherry tomatoes and basil. Who's missing the cheese now?!
6 comments:
This looks delicious, very tasty, I have been looking for some new ideas for healthly eating!
Great idea-I like your take on a caprese, especially for winter. I found daikon but I'm still trying to locate a lotus root. When I do, I'll be sure to give this a try.
this looks really good!
I have never had either of these vegetables. I will have to remedy that! I am hoping my CSA this upcoming season will teach me how to cook all sorts of new things.
Lotus root loos amazing... I've never seen it over here though... :(
ohhh yum yum this looks amazing! I've been using daikon, but haven't tried lotus root yet since our local grocer doesn't seem to carry them! I've heard they make amazing "chips" too.
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