True confession: I’m only sometimes in the mood for a mung bean crepe. I love making them and so delicious. Today, however, the crepe was inspiring. There were blood oranges mixed with avocado and smoky squash mingling with fresh thyme and caramelized onions and beets. The core of the crepe was a fresh salad flavored with Blood Oranges, a bag of which I scored on the co-op’s Discount Rack last week. It looked and reminded me of our newfangled, early spring sunsets that we’ve been treated to this Equinox.
What to do with the last of your winter veg? Try this simple salad:
1 Rutabaga, peeled
1/3 or 1/2 head of Cabbage
2 Carrots, peeled
2 Blood Oranges (or any citrus, really. Blood Oranges have a really nicely balanced sour flavor)
a 2″ piece of Turmeric root
Slice Cabbage into thin slivers. Shred the Carrots and Rutabaga with a box grater. Zest Oranges and grate Turmeric with a micro-plane. Next, peel Oranges, chop the fruit, and remove the seeds. Combine all the ingredients in a large salad bowl. Sprinkle with a pinch of salt, combine again, sprinkle with a little more salt. Let rest for 5 minutes. Taste to salt again, the goal being a satisfactory balance of sweetness, saltiness, and crispness. Chill for at least an hour. The Turmeric’s hot flavor will expand and dye the Rutabaga yellow.
Check our menu, next Thursday, for the mung bean crepe special.