Submerge the sliced roots and tubers in a large bowl of frigid water for the coldest crunch in shaved vegetable salads. They’ll get even sharper as they soak, rather than oxidising or drying out.
The ice water salad can be prepared ahead of time. That is to say, you must complete all of the preparation ahead of time before making the salad. You’re probably wondering why the moniker ‘ice water salad’ was chosen.
The vegetables are actually sliced and immersed in ice cold water. This keeps them crisp and fresh. Without the ‘crunch,’ this salad would be nothing. The crunchiness of the vegetables is considered when choosing them. Then they’re submerged in ice water to add to the ‘crunch.’ Sorry if I used the word ‘crunch’ too often, but you get the idea.
The salad is dressed with a Bangna Cauda dressing, which is simply anchovy and garlic dressing with a fancy name. Toasted walnuts and lemon juice are also included. The lemon lends brightness to the salad as well as a hint of sharpness. The walnuts give a nuttiness to the dish as well as a bit of crunch.
Below is the complete recipe, which includes a list of necessary equipment, components, nutritional information, and instructions.
What Kind of Ice Water Salad Equipment Do You Need?
- Mandoline- Thinly slice the vegetables with the mandoline. They should be as thick as a coin.
- Salad Spinner- Using the salad spinner, soak the vegetables in ice water and then spin dry the vegetables. If you don’t have a salad spinner, a large bowl and a colander will suffice.
- Make the dressing first, then the salad in the large bowl.
- Small Saucepan- In a small saucepan, cook the anchovies and garlic.
- Rimmed Baking Sheet and Oven- To roast the walnuts, use a rimmed baking sheet and an oven.
- Mortar and Pestle- The anchovies and garlic are mashed in the mortar and pestle.
- Knife and Wooden Spoon- Chop with the knife and stir and mix with the spoon.
|Preparation Time||Cooking Time||Total Time|
|1 Hour||15 Minutes||1 Hour 15 Minutes|
What are the ingredients for an ice water salad?
- Mixed Crunched Veggies- You’ll need a variety of crunchy vegetables that will get more crunchier after being soaked in an ice bath. For this salad, I recommend fennel, radishes, turnips, beets, and carrots.
- Walnuts- Add toasted and chopped walnuts to the salad for a nuttiness boost.
- Garlic and Anchovy Fillets- A paste of anchovies and garlic cloves is cooked to make the dressing.
- Shaved parmesan cheese can be sprinkled on top of the salad to give it a cheesy flavour.
- Extra Virgin Olive Oil- To cook the anchovies and garlic, a small amount of extra virgin olive oil is added to the dressing.
- Lemon Juice- Adding freshly squeezed lemon juice to a salad works wonderfully. It adds zest and freshness to the salad.
- Salt (Kosher)- Season the dressing with salt.
Ice Water Salad Recipe
If you want to eat a crunchy and fresh salad, you should try the ice water salad. It is made with delicious crunchy vegetables that are kept in an ice bath. The dressing is a smooth paste of anchovy and garlic. The salad is a make-ahead one and doesn’t need hectic cooking hours.
PREP TIME-1 hr, COOK TIME-15 mins, TOTAL TIME-1 hr 15 mins
- Salad Spinner
- Large Bowl
- Small Saucepan
- Rimmed Baking Sheet
- Mortar and Pestle
- Knife and Wooden Spoon
- ½ lb. Mixed Crunched Vegetables (thinly sliced) (Fennel, Radishes, Turnips, Beets, and Carrots)
- 1 cup Walnuts
- 2 large cloves Garlic
- 5 oil-packed Anchovy Fillets
- 2 oz. shaved Parmesan (divided)
- ⅓ cup Extra Virgin Olive Oil
- 3 tablespoons Lemon Juice
- Kosher Salt
Using a mandoline, thinly slice veggies (they should be about the thickness of a nickel). Fill a large salad spinner (or bowl) halfway with ice water and toss in the vegetables; set aside for 15 minutes or up to 6 hours. (If letting sit for more than 1 hour, cover and refrigerate.)
Preheat the oven to 325° in the meantime. Toasted walnuts on a rimmed baking sheet until deep golden brown, about 9 minutes, stirring once. Allow to cool before crushing or chopping to the size of a lentil.
In a mortar and pestle, mash anchovies, garlic, and a large amount of salt to make a smooth paste. (Alternatively, smash the garlic with the side of a chef’s knife and mash with the anchovies and salt on a cutting board.) 13 cup oil, transferred to a small saucepan Cook, turning frequently, over medium-low heat until garlic begins to turn golden brown, about 3 minutes. Allow to cool slightly before transferring to a large mixing basin. Mix in the walnuts and lemon juice, then season with salt & pepper to taste.
Drain the vegetables and remove any ice crystals from the water bath. Cover salad spinner and spin veggies until they are completely dry, regularly emptying off any gathered water as needed. Toss with the dressing in a large mixing basin. Toss in half of the Parmesan and toss one more to distribute evenly.
Place the salad on a serving plate. Top with the remaining Parmesan, a drizzle of oil, and a pinch of black pepper.
I hope you like the ‘crunch’ of this post. I’m sorry, but I must depart. I’m in a ‘time constraint.’ Okay, I’ll end this now. Leave a remark if you have any suggestions or something pleasant to say. We’d be delighted to hear about it. Thank you very much!