Yucca Salad

Learn to love root vegetables and cook them al dente! This means cooked firm to the bite. Read more about why this is important and the benefits of “resistant starches” here:  Yucca: A Healthy Root.

Yucca Salad

yucca-2-CIAT3 lbs cooked yucca – undercooked cut into small pieces
1 lb steamed green beans cut into halves
½ red onion sliced paper thin and cut in half
2 cups shredded carrots
1 cup shredded radishes
1 cup steamed broccoli or cauliflower florets
1 bunch green onions sliced thin
1 lb sliced fennel
1 lb peas
½ cup rice wine vinegar or red wine vinegar
2 cups homemade mayonnaise (see Two Homemade Mayos)

Note: fresh herbs like thyme, basil and parsley make for wonderful additions to this salad.

Remove about 4 pieces of each vegetable or herb to use as garnish at the end.

Combine all the ingredients in a large bowl and toss with ½ cup of rice wine vinegar.

Fold in 2 cups of the mayonnaise – you may need more, taste and correct. Sprinkle reserved vegetables and herbs to garnish the top of the salad.

Photo Credit:  CIAT

 

 

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