Soho Charcuteries Grated Salad Food

SOHO CHARCUTERIE'S GRATED SALAD

Steps:

• Grate each vegetable on a Microplane brand grater [these are the brand the White House chef uses and she recently said they are her favorite cooking tool - they are So Sharp; well worth the price!] or slice very thinly. Mix together with the walnuts and currants [or raisins].
• Mix together the dressing ingredients: sherry vinegar, lemon juice, soy oil, walnut oil, salt and pepper.
• Drizzle dressing over the shredded vegetables OR spray dressing over them from a misting spray bottle.
• Serves 4-6.

SOHO CHARCUTERIE GRATED CARROT AND ZUCCHINI SALAD

Steps:

• Mix together thoroughly the garlic, mustard, vinegar and lemon juice. Gradually add the oil and pour over the vegetables.
• Once dressed, the salad's texture starts to soften. It will be soggy in 6 hours, so serve before that.
• NOTE: Leftover peeled celery root should be rubbed with lemon juice. It can be stored in the vegetable bin of the refrigerator for 2 days and used in Cream of Celery Soup.

CURRY MAYONNAISE FROM THE SOHO CHARCUTERIE

Steps:

• First, in a mortar, grind the cumin, garlic and ginger.
• Combine this mixture and all the remaining ingredients, except the oil and chutney.
• Stir in the chutney last.
• Very good over [2 7-oz cans solid white tuna, drained] tuna with 1/2 c chopped apple, 1/4 c scallions, 3 T chopped celery, 2 T currants and 1/3 c slivered almonds toasted in a 350 oven for 10-15 minutes.

SOHO GLOBS

Steps:

• Preheat the oven to 325*F. Line two cookie sheets with parchment paper or grease them lightly with vegetable oil.
• Melt the 8 ounces of semisweet and unsweetened chocolate and the butter in the top of a double boiler placed over simmering water. Allow it to cool slightly.
• Sift the flour, baking powder, and salt together into a small bowl and set aside.
• Using an electric mixer on medium speed, beat eggs, vanilla, and espresso powder in a medium bowl until they are mixed together, about 10 seconds.
• Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape bowl.
• Add the melted chocolate and blend 1 minute more. Now scrape the bowl again.
• Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand. Drop the dough by generously rounded tbsl. about 2" apart onto the prepared cookie sheets.
• Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately move the cookies from the cookie sheets to a wire rack to cool. Enjoy!

FRENCH GRATED CARROT SALAD

Steps:

• Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).