Emperor’s Farmers Market Salad

EmperorsFarmersMarketSalad.jpgEntitled “Cucumber, Carrot and Tomato Salad,” the recipe served 130.  That’s a good sized “cooking for a crowd” recipe, but considered small at Project Angel Food.  This was my cooking task last week with fellow volunteer, Sarah.  Since it had great blogging/household dining potential, I wrote the full size recipe on a box sticker to take home.  The easy dressing has Asian flavors and the veggies are readily available at farmers markets; Sarah and I renamed it Emperor’s Farmers Market Salad to snaz it up.

Sarah is working on her “externship” by cooking at Project Angel Food.  Her courses to earn a chef’s certification are done, but 80 hours of pro cooking are also required.  There is NO better place in Los Angeles to get those hours than PAF.  The kitchen is spectacular.  Scratch cooking.  Daily, the team produces and packs meals for 1700 homebound, terminally ill clients.  Then, more volunteers deliver them.  Clients rely on this program for nutrition and a little personal interaction, and volunteers rely on being there for warm fuzzies, meeting cool people and discovering things like a good salad recipe.

This salad has great flavors, is colorful and the ingredients are quite cheap.  Once home, I did the math to create a recipe that serves four, published below the one here that serves 130 (which is a handy recipe if you ever are in charge of some large function).  Larry and I walked to the farmers market for the cukes, carrot and tomato.  Then we ate two portions each because it was cool and light and so fresh.

Emperor’s Farmers Market Salad

NOTE:  Makes 130 Servings (for 4 servings, see second recipe)

  • 11 lbs. carrots
  • 14 lbs. cucumbers
  • 6 1/2 lbs. tomatoes
  • 1.3 Q. olive oil
  • 2 Q. rice vinegar
  • 1.3 Tbsp. sesame oil
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup dry mustard
  • Fresh ground black pepper and salt to taste

Peel carrots and shred.  Peel cucumbers, cut lengthwise in quarters, remove seeds and chop into 1/2 inch pieces.  Slice tomatoes in quarters, remove stem and seeds, then slice again into quarters.   In large bowl, whisk together olive oil, rice vinegar, sesame oil, toasted sesame seeds and dry mustard.  Pour over vegetables and stir gently.

FOR FOUR SERVINGS – 2 cucumbers, 1 carrot, 1 tomato (prepare vegetables as above).  Dressing: whisk together 2 1/2 Tbsp. olive oil, 3 Tbsp. rice vinegar, 1/4 tsp. sesame oil, 1/8 tsp. dry mustard, 1/4 tsp sesame seeds, toasted.   Fresh ground black pepper and salt to taste.  Serve on a bed of butter lettuce, if desired.

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{ 3 comments… read them below or add one }

1 Lucy T. July 29, 2009 at 10:14 am

This dressing sounds like a real keeper. Yum!

2 alohacookiegirl July 28, 2009 at 6:07 pm

Oops … now I see the measurements also listed in the prep instructions — can’t wait to try this one!

3 alohacookiegirl July 28, 2009 at 6:04 pm

Aloha ~
This salad looks tasty and the dressing sounds perfect for my taste buds! Is that the right measurement for the Dry Mustard? 1/4 tsp?
Mahalo for your time!

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