Vanilla Vegetable Salad may sound crazy, but I loved the touch of vanilla in the lemon vinaigrette. So pretty tossed with ribbons of colorful vegetables!
Vanilla Vegetable Salad
Say What? Vanilla in a salad??? Yeah, this is one combination I could never have dreamed up.
Who would add vanilla extract to a salad dressing? Well, leave it to the French. And thanks to Dorie Greenspan to bringing it to our attention. This crazy idea was actually quite lovely. Just a hint of vanilla in the lemon vinaigrette created an exquisite topping for this Vanilla Vegetable Salad.
This salad started with yellow squash and carrot ribbons, so I dug out my mandoline and vegetable peeler. Any of your favorite vegetables could be added to the mix. I tossed in some zucchini for an extra pop of green. I’ve never been a fan of raw zucchini, but it was actually my favorite part of this divine salad.
Mesclun or mixed greens were tossed in the dressing composed of olive oil, lemon juice, a tiny bit of vanilla, sea salt and pepper. The greens then lined the salad bowl and were topped with these vegetable ribbons. Mine could have been sliced a tad thinner, but that didn’t stop me from relishing every single bite. I hope you’ll try this out of the ordinary, refreshing and tasty salad.
I’m offering a series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature more tips on some of my upcoming blog posts. Click on the #SkinnyTip tag at the end of this post to see all my previous tips.
Tip #46: You may want to add hot peppers to your menu every now and then. There is evidence they can increase metabolism, increase satiety (the “full” feeling”) and decrease your appetite. Unfortunately, you may need to eat a whole lot of spicy peppers to see any results plus you may build up a tolerance to the positive side effects. It’s food for thought, though.
The recipe can be found in Dorie Greenspan’s magnificent cookbook, Around My French Table. If you’d like to see what the other “Doristas” thought of this dish, check out the LYL section for this recipe on the French Fridays website.