I enjoy going to the market and picking up stuff I haven’t worked with before or that I don’t particularly enjoy. I don’t enjoy carrots and I haven’t worked with winged beans or shiso before so that’s what I picked up at the market.I made this salad. Here’s the recipe.
4 to 5 washed and peeled rainbow carrots
a bunch of rinsed shiso leaves
2 – 3 winged beans
Using a peeler, peel the carrots into ribbons. Sprinkle salt on the ribbons and let it sit for a while. Tear the shiso with your hands and finely slice the winged beans, on the diagonal.
1 bunch parsely
1 bunch fresh oregano
1 bunch cilantro
2 cloves of garlic
1/4 cup red wine vinegar
1 small Thai chili (or a teaspoon of dried chili flakes)
1/2 cup olive oil
Put all of the above dressing ingredients, except olive oil in a blender. Blitz until it is all small and incorporated. Slowly add the oil in and blend until well mixed.
Mix the shiso, carrots and winged beans, pour the dressing over and mix with your hands. Serve on a clean plate.