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Post by kickingfrog on Jul 16, 2012 14:47:24 GMT
Pickled vegetablesNigel Slater The Observer, Sunday 15 July 2012 Enough for 4 as a side salad carrots 3 medium mouli/white radish half radishes 8 shallots 3 lime 1 oranges 2 lemon 1 white wine vinegar 2 tbsp Peel the carrots and the mouli and slice them into very thin rounds. Slice the radishes, too. Peel the shallots and cut them into quarters, toss the radishes and shallots gently together and place in a shallow layer in a mixing bowl. Make the dressing: squeeze the lime into a small bowl, add the juice of the oranges and the lemon, then stir in the white wine vinegar. Season with a generous pinch of salt. Pour the dressing over the sliced vegetables, then cover with cling film and leave for at least 3 hours. They should be bright, crisp and slightly sour. www.guardian.co.uk/lifeandstyle/2012/jul/15/nigel-slater-no-cook-recipes?newsfeed=true*************************
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