As promised, this is the accompaniment to the White Fish Burgers posted yesterday.
There is just something fun about vegetables in the shape of ribbons, don’t you agree? They look complicated and fancy but are in fact easier than chopping everything up, especially if you have a thick peeler. Woohoo, par-tee [bit excited about veggies aren’t I…]
The Port Vinaigrette a really nice, slightly different dressing…if I do say so myself – it makes way more than you need for the Ribbon Salad but keeps in the fridge for ages.
Ribbon Veg Salad
1 medium carrot
1 medium Lebanese cucumber [thin skin]
¼ red onion
½ tsp chopped dill
Cut cucumber in half long ways and scoop out most of the seeds. Use a thick vegetable peeler to peel ribbons of the carrot and cucumber. Slice red onion in half from root to tip, place cut side down and cut ½ of it into extra thin slices. Place veggies and dill into a bowl.
Toss with a couple Tbsp of the dressing to coat well and allow it to sit and marinate for at least 15 minutes. Just enough time to make White Fish Burgers!
¼ cup rice wine vinegar
¼ cup port reduced to 2 Tbps*
2 Tbsp lemon juice
2 Tbsp grapeseed oil [or another neutral oil]
Pinch salt, pepper, oregano and paprika
Simmer ¼ cup of port on medium low heat for a couple of minutes till alcohol is evaporated and it’s reduced down by half to 2 Tbsp.
Whisk vinegar, juice, reduced port and spices to combine. Slowly whisk in oil to emulsify slightly. Taste and season further if you feel it’s necessary…too tangy? – add a bit more sugar; to dull? – a bit more lemon juice or salt will perk it up. There will be more than you need for the Ribbon Salad, you can store the leftover in a small jar the fridge for later.
- Due to the Italian cookies I make every Christmas there is always a bottle of cheap tawny port in our cupboard, if you don’t have any, you can use sweet dessert wine reduced the same way or a couple teaspoons of ordinary brown sugar dissolved in a bit of water.