Wednesday, June 27, 2012

Mediterranean Yogurt Dressing with Cucumber & Carrot Ribbons

On page 302 of Joyce Goldsein's Mediterranean Fresh she features some wonderful Creamy Dressings that double as dips -- basically my favorite kind of food! Today's specific recipe peaked my curiosity not only because of the herbs it calls for, but also because there are so many recipes in her book that it can be can paired with. You can expect to see this versatile dressing in my raw food versions of Joyce's recipes -- Greek, Turkish, and who knows what else. 
Today brought the perfect weather to enjoy a light refreshing salad out in the sunshine of my backyard... Summertime, is that you? 
If you're looking to add a salad to your entertaining menu this Summer but you don't want to go with the typical  "tossed leafy greens" I recommend giving this one a try. Ribbon peeling veggies is simple, visually stunning and a wonderful way to reintroduce a salad course to friends and family. I'd also like to think of it as a kid friendly veggie dish - especially if you get the little ones involved in the prep! 
Step 1.
Mediterranean (raw vegan) Yogurt Dressing
This recipe yields roughly a little more than a half cup of dressing
In a small mixing bowl combine the following:
2 Tbsp plus 1 tsp Extra Virgin Olive Oil 
1 Tbsp Lemon Juice
1 tsp minced Garlic
1 tsp minced fresh Mint 
1 tsp minced fresh Cilantro (optional)
Salt to Taste
Whisk/mix together all of the above for a few minutes until your oil and lemon juice have married together with the Sour Cream.
Place this dip in your fridge and let it chill for and hour or so, this way the flavors can build and intensify.
Step 2.
How to Ribbon Peel Veggies
This is so simple - all you need is a good quality veggie peeler and a little bit of time and patience.
This technique applies to the following veggies:
Zucchini
Carrots
Cucumbers
Parsnip
Or any other oblong firm veggie 
If your veggie has skin that you'd like to remove, proceed to peel it off like you normally would
Grabbing one end of the veggies (preferably the end with a stem that you would otherwise cut off - this will act as a convenient "handle" while you rotate it)
Proceed to peel downwards on your veg, rotating it as you go 
Continue peeling the veggie until you've reached the core or until you can no longer get ribbons
Note About Cucumbers:
When ribbon peeling Cucumbers you will want to stop once you've peeled down to the seeds
(see photos below for example):
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Step 3.
Making your Salad
The below measurements yields enough for one large salad or two generous sides
1 large Cucumber - ribbon peeled
1 large Carrot - ribbon peeled 
1 c packed Spinach leaves Chiffonade:
Everything into a bowl, and mix it up...
Garnish with Green Onion or Chive
It was way too easy for me to eat this entire plate of food without any guilt...
Happy eating and happy belated Summer!

xoxo,

8 comments:

  1. Sounds *very* Greek! Can't wait to try this <3

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  2. yum! that sounds so delicious! i love making carrot ribbons:)

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  3. I love making raw pastas! I have been making lots of zucchini pasta lately as they are in season right now.

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  4. This is so gorgeous. How many servings does this recipe make? I want to make it for may family and we are four.

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    Replies
    1. Thank you, Sally! The salad recipe yields roughly two large side servings. The Yogurt dressing yields a little more that 1/2 cup - you may want to double the recipe if you're serving more than 3 people.

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  5. I made this yesterday to share with a friend that was supposed to come over. She wasn't feeling well and couldn't make it -- so I ate it ALL! Couldn't stop. The dressing is so flavorful! I love all the ways you can use the staple sour cream and go in so many directions. You're brilliant! :)

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  6. I made this recipe today and it tasted fantastic! Can't wait to make it again.

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