Inspired by Iceman

Iceman Salad

Name: Iceman Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 people
Ingredients: 500 g Mixed Crunchy Vegetables (eg. fennel, radishes, turnips, beetroot, carrot, bell pepper, cucumber, etc. tough skins peeled); Rocket Leaves; 100 g Walnuts; 100 g Anchovies; 2 Garlic Cloves; Salt; Olive Oil; 2 tbsp Lemon Juice; Parmesan shavings (to serve)

Chill with this tasty iced salad. Don't feel blue with the dressing, it's messy but delicious!

Servings:

2

Ready In:

40 mins

Good For:

Side

Iceman (Robert Louis “Bobby” Drake) is a fictional superhero appearing in American comic books published by Marvel Comics and is a founding member of the X-Men.

Iceman is a mutant born with superhuman abilities. He has the ability to manipulate ice and cold by freezing water vapour around him. This allows him to freeze objects, as well as turn his body into ice. The character received widespread media attention when it was revealed that he was gay in All-New X-Men #40.

The character has been frequently present in X-Men and Spider-Man-related comics, video games, animated series, and movies. Shawn Ashmore portrayed Iceman in the X-Men films, and voices the character in The Super Hero Squad Show.

Ingredients

500g Mixed Crunchy Vegetables eg. fennel, radishes, turnips, beetroot, carrot, bell pepper, cucumber, etc. (tough skins peeled)
Rocket Leaves
100g Walnuts
100g Anchovies
2 Garlic Cloves
Salt
Olive Oil
2 tbsp Lemon Juice
Parmesan shavings (to serve)

For this crunchy salad, I used radishes, cucumber and red bell pepper for my vegetables, but you can use a variety of different vegetables to match your tastes. I’ve given examples such as fennel, radishes, turnips, beetroot, carrot, bell pepper and cucumber.

When making the dressing, I was very unsure about what it would taste like. Lots of strange ingredients together. Anchovies, Garlic, Walnuts, Lemon Juice and Salt. But actually was truly amazing! It blended with the crunchy salad so well, and makes a great lunchtime salad for hot days or a side to a good piece of chicken and mash.

Step by Step Instructions

Step 1

Thinly slice your vegetable so they are at least the thickness of silver coins. Fill a salad spinner or bowl with cold water and ice cubes and add the vegetable. Let sit in the fridge from at least 15 minutes or up to 6 hours.

Step 2

Meanwhile preheat the oven to 180ºC. Toast the walnuts on a parchment paper covered baking tray and add to oven, tossing once until golden brown, about 9 minutes. Let cool then crush them to crumb size.

Step 3

Smash anchovies, garlic and a pinch of salt using a mortar and pestle to form a smooth paste. Transfer to a small saucepan and add 2 tbsp oil. Stir whilst cooking over medium-low heat for roughly 3 minutes. Transfer to a bowl to cool then mix in walnuts and lemon juice.

Step 4

Remove any ice cubes from the ice bath and drain the vegetables. Add rocket to the veg and spin the salad, draining excess water when needed. Add the dressing to the salad and toss to coat. Serve salads with Parmesan shavings and a drizzle of extra oil.

Print Recipe

Iceman Salad

Chill with this tasty iced salad. Don't feel blue with the dressing, it's messy but delicious!

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Side Dish

Cuisine: American

Keyword: Iceman, Marvel

Servings: 2 people

Equipment

Salad Spinner
Grater
Greaseproof Paper
Baking Tray
Mortar and Pestle
Saucepan

Ingredients

500 g Mixed Crunchy Vegetables eg. fennel, radishes, turnips, beetroot, carrot, bell pepper, cucumber, etc. tough skins peeled
Rocket Leaves
100 g Walnuts
100 g Anchovies
2 Garlic Cloves
Salt
Olive Oil
2 tbsp Lemon Juice
Parmesan shavings to serve

Instructions

Thinly slice your vegetable so they are at least the thickness of silver coins. Fill a salad spinner or bowl with cold water and ice cubes and add the vegetable. Let sit in the fridge from at least 15 minutes or up to 6 hours.
Meanwhile preheat the oven to 180ºC. Toast the walnuts on a parchment paper covered baking tray and add to oven, tossing once until golden brown, about 9 minutes. Let cool then crush them to crumb size.
Smash anchovies, garlic and a pinch of salt using a mortar and pestle to form a smooth paste. Transfer to a small saucepan and add 2 tbsp oil. Stir whilst cooking over medium-low heat for roughly 3 minutes. Transfer to a bowl to cool then mix in walnuts and lemon juice.
Remove any ice cubes from the ice bath and drain the vegetables. Add rocket to the veg and spin the salad, draining excess water when needed. Add the dressing to the salad and toss to coat. Serve salads with parmesan shavings and a drizzle of extra oil.

Sources and Inspiration:

Inspiration

Recipe idea