myles golden
August 26, 2014
Carrot & Endive Pressed Salad

Carrot & Endive Pressed Salad

This recipe is inspired by The Kind Diet by Alicia Silverstone.  Leafing through the pages I stopped at her pressed salad recipe and was intrigued.  You can use any vegetables you choose.  Julienne them and then massage them with high quality sea salt.  I made one with just kale the other day and it was a big hit.  Here is the version I whipped up today.  I gave the baby a bite (he’s 11 months) to see if he likes it and he is eating almost all of it as I write this.  I wish you could hear his lips smacking as he gobbles it all up.  Apparently this is a great baby food recipe as well!

Ingredients (a mountain of veggies makes a mole hill of pressed salad so feel free to double these portions):

1 bunch watercress julienned

3 carrots shredded

2 heads of endive julienned

1/2 tsp sea salt (for every 2-6 cups of vegetables)

Dash of sesame oil

Healthy squeeze of lemon

Place the veggies in a large bowl and throw in the salt:


Massage for a few minutes until the bowl begins to fill with the water that naturally extracts from the carrots, endive and watercress.
Make a little mound at the bottom of the bowl out of your ingredients and then press them all down with a plate small enough to fit inside the bowl:


Place something heavy over the plate like a large mason jar filled with water:


Leave out on the counter for 2-3 hours.
Now give the salad a tight squeeze to remove excess water and salt.
Taste the salad as is and enjoy the natural taste of all these delicious veggies.
If you want to spice it up a little, toss with the oil and lemon.

Here’s one more of Leo shoveling it in just cuz he’s so dang cute:


Let us know what combinations you come up with below!

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