Acanthus is delighted to have multitalented food stylist and content creator Alexandra Mitsiou serving us a delicious 3 course winter menu. Every Sunday we will have a new recipe online creating a series of tasty dishes with organic seasonal ingredients in a sophisticated and harmonious color scheme.
Ingredients (for 2 servings)
3 big leaves red cabbage
1 red beet
1 yellow carrot
6 Dates, pitted
Chinoa pops & mustard seeds (optional for decoration)
For the mustard dressing:
2 tsp mustard
1 tsp Coarse ground mustard
1 tbsp agave syrup
50ml olive oil
50g cashew nuts
Salt & pepper
In a food processor blend the cashew nuts with 2 tablespoons of the olive oil amount and set aside in a bowl.
Use the same food processor (or blender) to combine the two types of mustard with the agave syrup and blend till smooth. Gradually add the olive oil, till you get a smooth & creamy mix. Add the cashew paste, season with salt & pepper according to preference & blend till you have a creamy dressing.
In a mixing bowl, combine the red beet & yellow carrot shreds with the dressing and mix well.
Serve the red beet & yellow carrot salad mix on the red cabbage ‘boats’ (halved leaves) and top it up with the chopped dates & walnuts. Optional: add quinoa pops & mustard seeds for decoration.
TIP for shredded veggies: an easy way to shred your veggies fast & effortless is by using a ‘mandoline’ slicer. If you are handy with your chopping knife and you want to practice the ‘julienne’ technique that’s your salad! Alternatively, you can always rasp the beet & carrot if that’s easier.
Enjoy your meal!
Text and images: Alexandra Mitsiou; hand-crafted ceramic by Suzan Becking
Alexandra Mitsiou is a food stylist & scenographer creating concepts & stories around food. She is focusing on an elegant & minimalistic style with the use of natural & sustainable materials to reveal the importance & substance of pure food.