February 26, 2013

oh my gawd you'll want to make this-

It seems that the recipes that I have the most hesitation about making turn out to be really, really good. This one is from LIVING RAW FOOD by Sarma Melngailis. It has the oddest concoction for the dressing, but good heavens all together it's flipping fantastic. Make it ;)


1/2 cup capers, smashed
Zest of one lemon
2 tablespoons finely minced chives
5 turns of course black pepper

Place all the ingredients except the olive oil in a bowl, then add the olive oil slowly while mixing with a spoon.


2 fennel bulbs, cored and thinly sliced  ( I used one )
6 large heirloom tomatoes, roughly chopped into one inch pieces
2 shallots minced
1/4 cup pistachio nuts, roughly chopped
1 large handful of mint, finely chopped
1 large handful of basil leaves, finely chopped
freshly squeezed juice of one lemon
3 tablespoons pistachio nut oil, or substitute extra virgin olive oil or macadamia nut oil. I used OO.
2 ripe avocados, peeled and pitted, chopped into one inch pieces
sea salt
freshly ground black pepper
1 small bunch chives or additional mint or basil leaves for garnish

In a large mixing bowl, very gently toss all the ingredients except the garnish, adding salt and pepper to taste. Keep in mind the caper emulsion will round out the flavors, so only a small amount of seasoning is needed.

eat. Yum :) I promise you will be surprised by how good it is with your first bite!

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Ashley said...

I've actually never cooked with capers before. I don't know why, but I must be missing out because this looks so good!

Natalie {Designer Bags and Dirty Diapers} said...

This sounds so fresh and tasty. I seriously might make it for lunch today!