The SundaySupper Tastemakers have the wonderful opportunity to review the new cookbook The Vegetable Butcher by Cara Mangini. We will be sharing 10 recipes from the cookbook to give you a little taste of this tome. I’m sharing the recipe for Snap Pea, Asparagus, and Avocado Salad with Radish Vinaigrette!
I love my vegetables. In fact, I much prefer to eat all my veggies than my fruit. Yep, I was one of those kids who ate all her broccoli and opted for ordering an extra appetizer over dessert. I pretty much grew up on Korean cuisine which, despite all the brouhaha about Korean barbecue, is mostly vegetables prepared in various ways to highlight each vegetable’s flavors. So yeah, I like vegetables!
I was eager to cook from this cookbook, The Vegetable Butcher, and what an awesome title! This book is not your coffee table book, but a reference book to be used and loved in the kitchen.
This cookbook puts vegetables front and center from artichokes to zucchini and everything in between. It is chock full of vibrant images and information to help you master the art of vegetable butchery. The “vegetable butcher” Cara Mangini also shows how to break down all different kinds of vegetables with clean illustrative photographs. She shares about 150 simple recipes as well as her favorite cooking methods for each vegetable. The book is perfect for the newbie in the kitchen and veteran cooks alike.
About the Author
Cara Mangini, actually comes from a family of traditional butchers, but was one of the first official “vegetable butchers” at Eataly in New York City which is an awesome experience if you haven’t been yet. She is now the owner and executive chef of Little Eater, a produce-inspired restaurant, and Little Eater Produce and Provisions, an associated local and artisanal foods boutique, in Columbus, Ohio. You can learn more about her through her interview with Sunday Supper Managing Editor, Stacy Rushton.
Spring has sprung with this Snap Pea, Asparagus, and Avocado Salad with Radish Vinaigrette. I love me a radish and have had it raw, roasted, pickled, and fermented, but never in a dressing. It’s fresh and peppery, and the pink color is perfect for spring. This is the quintessential spring salad.
Snap Pea, Asparagus, and Avocado Salad with Radish Vinaigrette #WeekdaySupper
Ingredients
- 1 bunch asparagus tough ends snapped off, cut on a diagonal into 1-inch lengths, tips kept intact
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon fine sea salt plus extra as needed
- ⅛ teaspoon freshly ground black pepper plus extra as needed
- ½ pound sugar snap peas stem ends removed, sliced crosswise on a diagonal into thirds
- 2 scallions thinly sliced
- 3 radishes thinly sliced on a mandoline
- Radish Vinaigrette recipe follows
- 1 avocado pitted and diced
- ½ cup torn fresh basil leaves or ¼ cup finely sliced mint leaves
- ½ cup about 2 ounces freshly shaved or crumbled ricotta salata or feta cheese, plus extra as needed
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Place the asparagus in a large bowl and toss with the oil, the ¼ teaspoon of salt, and the ¹/₈
- teaspoon of pepper. Spread out the asparagus on the prepared baking sheet (reserve the bowl) and roast until it is golden and tender but still crisp, about 8 minutes.
- Transfer the warm asparagus back to the bowl; add the snap peas, scallions, three quarters of the radishes, and half of the vinaigrette, and toss to combine. Toss in the avocado, basil, and cheese and add more vinaigrette, salt, and pepper to taste. Top the salad with additional cheese and the remaining radishes.
Notes
Radish Vinaigrette
Ingredients
- 1 cup red radishes 5 or 6 radishes, trimmed and halved
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine sea salt plus extra as needed
- ⅛ teaspoon freshly ground black pepper plus extra as needed
Instructions
- Combine the radishes, vinegar, oil, honey, mustard, the ¼ teaspoon of salt, and the ¹/₈ teaspoon of pepper in a food processor and process until the ingredients are incorporated but not completely smooth: The radishes should still maintain a coarse texture. This can be made up to 1 day in advance. Refrigerate in an airtight container.
You can purchase your copy of The Vegetable Butcher here where I receive a nominal commission for purchases made through link. OR enter for a chance to win your own copy! Just leave a comment and let me know your favorite spring vegetable. The winner will be selected using Random.org and will be notified by email. If the winner does not respond in 48 hours, an alternate winner will be selected.
This giveaway is for only United States residents with a US mailing address. The giveaway ends May 13, 2016 at 11:59p.m. ET. There are several more chances to win the cookbook on other Weekday Supper posts (see list below). Entrants can only win one cookbook via this Weekday Supper campaign.
Follow Workman Publishing, a Food Wine Conference sponsor!
Follow Cara Mangini on her website and Instagram.
More vegetable butchering recipes showcased this week!
Monday – Spring Fritto Misto by Family Foodie
Tuesday – Marinated Basil and Garlic Peppers by Magnolia Days
Wednesday – Mashed Fava Beans and Mint Crostini by The Wimpy Vegetarian
Thursday – Parsnip and Ginger Layer Cake by Renee’s Kitchen Adventures
Friday – Snap Pea, Asparagus, & Avocado Salad by kimchi MOM
And more recipes to come next week!
This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
