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Marinated Crosne, Carrot and Cherry Tomato Salad

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Recipe from Caron Gloden, freelance food writer in San Diego area.

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Ingredients

  • 3/4 3/4 3/4 pound of crosnes and baby carrots, ideally a mix of half and half
  • 2 2 2 small scallions
  • 1 1 1 jalapeno pepper, seeded and diced
  • 4 4 4 tablespoons rice vinegar
  • 1/2 1/2 1/2 teaspoon dried dill
  • 3 3 3 tablespoons mirin (syrupy Japanese rice wine)
  • 2 2 2 tablespoons canola oil
  • 1 1 1 pint cherry tomatoes
  • Optional: fine-snipped fresh dill
  • 1 1 1 . Rinse crosnes, trim loose rootlets. Slice carrots in half.
  • 2 2 to 1 to to and carrots in a large pot of boiling, salted water. Return to boil and blanch for 1 minute. Drain and refresh in cold water to stop the cooking process. Drain and spread on a towel to dry and cool.
  • 3 3 to to Cut apart light and dark parts of scallions. Mince the light part and add to a small bowl with rice vinegar, dried dill, and mirin. Blend, then drizzle in oil and whisk to emulsify.
  • 4 4 to . Transfer the crosnes and carrots to the bowl and mix with the dressing. Chill for about three hours.
  • 5 5 To . To serve, halve the tomatoes and thinly slice the green part of the scallions. You can place the crosnes and carrot mixture on a bed of lettuce or just on the plate. Add the tomatoes and sprinkle with the scallion greens and fresh dill.
  • Currently, the only place I know in San Diego that sells crosnes is Specialty Produce. If you've found them elsewhere, let me know.

Details

Servings 4

Preparation

Step 1

1. Rinse crosnes, trim loose rootlets. Slice carrots in half.

2. Drop crosnes and carrots in a large pot of boiling, salted water. Return to boil and blanch for 1 minute. Drain and refresh in cold water to stop the cooking process. Drain and spread on a towel to dry and cool.

3. Cut apart light and dark parts of scallions. Mince the light part and add to a small bowl with rice vinegar, dried dill, and mirin. Blend, then drizzle in oil and whisk to emulsify.

4. Transfer the crosnes and carrots to the bowl and mix with the dressing. Chill for about three hours.

5. To serve, halve the tomatoes and thinly slice the green part of the scallions. You can place the crosnes and carrot mixture on a bed of lettuce or just on the plate. Add the tomatoes and sprinkle with the scallion greens and fresh dill.




Note that you don't need to peel the skin off the crosnes, although Schneider suggests rinsing them, putting them on a towel, sprinkling with coarse salt and rubbing the tubers with the salted towel to get the skin off. Me? I just rinsed them and left the skins on and they were fine.

Currently, the only place I know in San Diego that sells crosnes is Specialty Produce. If you've found them elsewhere, let me know.


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