Wed., April 8’s show featured this salad made from fresh produce picked up at Sweet Grass Farms in Sarasota.
Ingredients
1 pound carrots, peeled
1 pound radishes washed and sliced
1 1/4 cups water
1 cup (280 ml) cider vinegar
1/4 cup brown sugar
2 garlic cloves, lightly-crushed
1 1/2 teaspoons fennel
1 small bunch fresh dill minced
1 1/2 tablespoons coarse salt
2 bay leaves
Directions
1. Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks and sliced radishes. Cool until room temperature, then put into plastic containers and chill in refrigerator overnight or up to 2 weeks.
