Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Help with crispy or crunchy vegetarian side dish


Recommended Posts

Posted (edited)

I'm cooking dinner for some vegetarian friends this weekend. I plan to make The Very Full Tart from Plenty (roasted veg and cheese), and garlic roasted mushrooms. The dinner will be accompanied by 2003 Oregon Pinot Noir from various wineries, to have the fun of a horizontal tasting.

My husband suggested I need something crispy or crunchy to round out the meal. Since Pinot Noir is a focus, vinegar or very spicy foods are out. Any suggestions, wise eGulleters?

Edited by NadyaDuke (log)
Posted

I cannot keep deep-fried root chips -- taro, potato, carrot, yam, parsnip -- in the house for more than a few minutes after they're done if they've been tossed with a freshly made ras al hanout spice mixture.

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Posted

How about some crisp salad greens with lightly toasted walnuts or pecans with salt, tossed with some very good olive oil, no vinegar. Sprinkle at the last minute with pomegranate seeds for a bit of zing and color.

Posted

I like to make a green cabbage, apple and walnut slaw for a crunchy side salad dressed with lemon juice and walnut oil. Hazelnuts and their oil work well too.

Posted

My favorite crunchy salad: julienned celery, carrot and crisp apple with radicchio and Belgian endive. Dressed with lemon juice and evo. Crunchy, tasty and very pretty.

If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

Posted

Thanks for all the great ideas! The asparagus wontons have me drooling, but I think I have enough on my hands, since I'm a wonton rookie. I'm leaning towards some time of salad or slaw, probably based on what looks good at the market tomorrow. And I love the idea of just using olive oilntobdress it because it gives me an excuse to buy some higher grade olive oil than my usual all purpose! But I'll have some lemons in reserve in case they're called for.

×
×
  • Create New...