As you may have read, my CSA membership has been encouraging me to be more adventurous with my meals and I've been broadening my horizons. A friend recommended I try this recipe to address the abundance of beets and carrots in my fridge. Some minor adjustments I made were to use cedron (aka beebrush or lemon verbena) instead of parsley because, as I said with chamomile, what the hell else was I supposed to do with it? I also used olive oil instead of "walnut oil" because no.
But the substitution I made that had the largest effect on the outcome was to use a regular knife instead of a mandoline. When I read "Using a mandoline," there was a laugh-out-loud moment, and instead I sliced as thinly as I could, which was not very thin. The resulting salad is a real fork-breaker:
I think a mandoline is a neat thing to own, so I might buy one. I certainly will not be making this dish again until I do.