summer crunch salad with creamy caesar dressing

summer crunch salad with creamy caesar dressing

On the overnight, all of my produce- my glorious, seasonal produce that I get weekly from one of the most beautiful farms on Long Island froze solid. Everything in our freezer melted too. The kitchen smelled. I’d rather scream my head off right now than type 500+ words (and believe you me- I did plenty of that) but ironically, two interesting recipes came out of this utter misfortune.

You know me, waste not want not.

This is what happens when coleslaw meets caesar salad.

Normally, I would just throw everything into the food processor, but I wasn’t sure how that was going to pan out considering everything was rock hard. I left them to thaw slightly. Then, I thinly sliced the cabbage and the radicchio and used my vegetable peeler to shave the rest of the veggies. Because everything was so cold, it was very easy to slice.

Ingredients

  • zest + juice of 1 lemon
  • ½ garlic clove
  • 4 good quality anchovies
  • 2 tbsp. olive oil
  • ½ c. low-fat Greek yogurt
  • ¼ c. parmesan cheese
  • salt + pepper to taste
  • ½ head green cabbage
  • 4 carrots
  • 2 chioggia (candy cane) beets
  • handful of fresh basil leaves
Read the whole recipe on The Clever Carrot