Munchibles!
I learned
this recipe from my bosses, Bosslady and Bossman, back when I worked
as a barista at True Brew (3384 SE Milwaukee Ave, Portland, OR, 97202,
USA). Bosslady and Bossman worked almost 12 hours a day, 7 days a week,
and only took 7 days off a year. They rarely seemed grumpy or tired
and they got a ridiculous amount of work done every day. They also ran
the antique mall next door. One day, Bossman confessed he was a time
traveler and offered to show me the time machine he had in the basement.
I'm not kidding. Bosslady glared as if she were angry with him
for blabbing, but explained they were both from the past, although not
the same era. One of the baristas, also a time traveler, backed up
their story, claiming to have seen Bossman's time machine, which was
different than hers, a steam-powered model from the late 1800s/early
20th century. I don't remember what powered Bossman's time machine.
Although Bossman never shared the secret of time travel (I never thought
to ask), he was kind enough to share with me the recipe for this delicious
salad.
Time
Traveler's Rooty Veg Salad
Ingredients:
Potatoes
Beetroot
(aka beets)
Turnips and/or swedes (aka rutabagas)
Onions
Runner beans (aka green beans)
Olive oil
Cider vinegar
Fresh thyme, marjoram, and dill
Salt
Black pepper
I use half an onion and a handful of each of the rest of the vegetables
per serving.
Directions:
Wash
(but don't peel) and chop the potatoes, beetroot, turnips, and swedes
(okay, you can peel the swedes). Boil until tender. Strain. Keep the
water you boiled them in for soup stock, if desired.*
Peel
and chop the onions. Fry in a little olive oil until they start to turn
clear.
Wash
the green beans, break off the stems (and discard -- unless you like
eating them!), and break the green beans in half (or not, if you prefer
them longer, who am I to judge how long you want your beans?). Steam
the green beans until they are tender, but still nice and green (not
wilty and dull and starting to turn pale).
Coarsely
chop the herbs.
Toss
the vegetables, herbs, salt, coarsely ground fresh black pepper, and
glug of cider vinegar together in a big bowl. Drizzle with olive oil.
Eat.
Enjoy hot or cold!
* Next
issue of Galvanic Mag is the Soup Issue in which I shall inundate
you with all sorts of tasty soups! Or not. Either way I'm right.
