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A salad of fresh greens salad, roasted and pickled carrots, and pickled candy stripe beets, topped with a sweet and sour maple garlic mayo dressing. Serve with Surprise Steak with a Spicy Rub and Corn Salad.
4 tablespoons Gefen Maple Syrup (do not use pancake syrup)
3 tablespoons red wine vinegar
2 tablespoons Gefen Coconut Milk
1 tablespoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
1 bunch fresh carrots
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 cup vinegar (use gluten-free if needed)
1 cup sugar
1/2 cup water
12 small garden carrots or 6 regular carrots, cut into sticks or sliced thin
3–4 candy stripe beets, thinly sliced
2 heads red gem and 1 head frisee lettuce
Thoroughly mix all ingredients until it becomes a very smooth dressing.
Preheat oven to 400 degrees Fahrenheit.
Peel carrots and toss with olive oil salt and pepper. Roast until just tender, about 15 minutes depending on the size of the carrots.
Prepare the pickling liquid. Mix vinegar, sugar, and water vigorously until the sugar is dissolved.
Add carrots and beets to the picking liquid. Let sit for at least 45 minutes to an hour. (Can pickle for longer if desired.)
Lay the lettuce in a wide serving bowl or individual plates.
Top with roasted carrots and pickled vegetables. Drizzle Maple Garlic Dressing over. Serve immediately.
Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.
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