Raw Courgette and Carrot Salad with Miso Dressing
À propos nothing at all, I recently noticed that I’ve passed 300 published posts, so “yay me” I guess. Had I been more prepared I might have done a little something to mark the occasion and perhaps run a giveaway, but – well, so much to do and so little time it seems these days. Here’s to another 300 more (and beyond).
So what, you might be wondering, have I been doing that takes up such a large amount of time? Well, I’ve got big news… life-changing news. As of right now I’m unemployed! (eek!) My last day at work was on the 20th of September. We’ve taken the plunge and we’re finally progressing to the next stage in our life and moving to Sweden.
So what’s going to happen? Well, we’ll be spending the next month in France, visiting places we’ve always wanted to visit and getting our affairs in order and then on the 31st of October my wife, son, and cat will be flying up to the north of Sweden. Not I however; no, I have a road-trip of epic proportions planned. Loading everything into my car and travelling up through Belgium, the Netherlands, Germany, Denmark, across into Sweden, up through Norway for a scenic trip to take in some fjords, before heading back into Sweden again. 3,330 kilometres in total, spread over 5 days. For some sense of comparison, this is almost as long as driving coast to coast in the US. The scenery will be fantastic, there’s going to be a ton of wonderful photo opportunities and I’ll definitely be keeping you updated during my trip.
What does my move mean for FiveEuroFood? Not a great deal. I’ll be plugging along the same as before, but this time in a different country (and a different kitchen). The name itself won’t really be relevant to Sweden, though “Fifty Krona Food” doesn’t really have the same ring to it so I think I’ll keep the original name. The incoming winter months should present quite the challenge as far as food photography is concerned, given that you’re lucky to get a couple of hours of daylight, but I’m greatly looking forward to the adventure – both of learning new photography skills, and having access to different ingredients, not to mention exploring Swedish cuisine even more than I have before.
I’ll write more on this at a later time before I leave, but I feel like I’ve gone on about it quite enough for now, so I’ll move on to today’s recipe where I have something (else) to declare: I’m a miso convert. Like – seriously – how could I possibly have gone this long without owning some miso paste? Everyone around me has been busy making all manner of things with this wonderful stuff and I am pitifully late to the party. I’m there now though at least and my God am I glad I finally am. For anyone who is familiar with miso paste, then – well – I know I don’t need to extol its merits to you, but for anyone else who’s not familiar with it – buy it, and buy it now! If all you can think of when you think of miso is “miso soup” then you’ve got a real treat in store.
An incredibly complex, rich flavour which can really lift up a bewildering array of dishes I feel slightly giddy at the thought of all the food and flavour combinations I’ve yet to experience with this almost magical paste. Raw courgette is something as well that I only recently discovered. I had always assumed it was one of those things that “needs to be cooked”, but trust me… it’s really not. Grated, or even served in strips or ribbons, in its raw form it’s a delicious, delicately flavoured vegetable which adds a lot to any dish. The final dish doesn’t look as pretty as I would have hoped in the photos, so you’ll just have to trust me on this, and I hope you will.
- 1 medium Courgette
- 1 large Carrot (or 2 medium)
- Juice from 1 Lemon
- 2tbsps Olive Oil
- 1tbsp Miso Paste
- Salt and freshly ground black Pepper
- Start off by peeling the carrot and then wash the courgette and the carrot well.
- Finely grate the courgette and carrot and then place the grated carrot into a bowl. Squeeze the grated courgette in your hands to squeeze out as much liquid as possible, and then add in with the carrot.
- Mix the miso paste and olive oil together to form an emulsion and then add in the lemon juice and a few good twists of salt and pepper.
- Pour the dressing on top of the carrot and courgette and mix well. Serve immediately.