Dodie’s mother’s recipe.
CONTRIBUTED BY: DODIE ANDERSON
EQUIPMENT
Small bowl
Medium bowl
Large bowl
Blender
Whisk
Salad dressing pourer
INGREDIENTS
For the salad:
1 Tbsp high quality non hydrolyzed gelatin powder
1 cup homemade stock, chicken or beef
1 cup homemade tomato juice from fresh, ripe garden tomatoes with seeds removed (see below)
Shredded fresh raw carrots
For the dressing:
1 tsp balsamic vinegar
1 tsp melted coconut oil (92 F)
1 tsp olive oil
½ tsp pickling salt
PREPARATION AND COOKING TIME
Prep time: 20 minutes. Homemade stock 3 hours.
Cooking time: 20 minutes
METHOD
To prepare tomato juice, blanch the tomatoes. To do this, boil enough water to submerge tomatoes in a large bowl. Using a sharp knife, cut a small “x” at the bottom of each tomato. The skin will curl at the “x” once submerged in the boiling water for a few minutes, making it easy to peel. Cut the peeled tomatoes in half and spoon out the seeds. Discard seeds or save them for planting. Blend the tomatoes until you have juice.
Prepare salad dressing: In a small bowl whisk together 1 tsp runny coconut oil and olive oil, ½ tsp balsamic vinegar and ½ tsp salt. Decant into salad dressing pourer.
Sprinkle the gelatin over 1⁄2 cup of cold stock in a bowl. Let it bloom or dissolve. It is ready when it gels. Be sure to submerge all the granules in the stock.
Heat remaining ½ cup stock until hot and pour over the bloomed cold broth and mix.
Add tomato juice, vinegar and salt.
Mix, pour into ramekins and chill until firm.
Serve on a bed of fresh, shredded raw carrots. Soak the ramikins in hot water, turn them upside down onto a bed of carrots, and drizzle the dressing on top.
YIELD: 2-4 servings
SERVING SUGGESTION: Enjoy alone or as a light meal with cheese or as a main meal with roasted meat and potatoes.
STORAGE SUGGESTION: Enjoy immediately.