Written June 9, 1999
 
 

Ingredients:

3 cups (500 ml) Diced Vegetables
 
 

Japanese-style rice vinegar

Virgin olive oil
 
 

Instructions:

1.) Finely dice as many vegetables as you think you can eat.

2.) Mix (in an old salad dressing bottle) a mixture of:
 
 

3 parts olive oil

1 part rice vinegar

1 part raspberry vinaigrette
 
 

3.) Mix together with the diced veggies, in a bowl and enjoy.

Extra : Can be stir-fried in the olive oil, but put on the rice vinegar and raspberry vinaigrette only after it cools.
 
 

Story:

Essentially, I ran out of food. That’s what led to the scientific development of this dish. I had just recovered from surgery on my sinuses and hadn’t had a chance to do much shopping. I looked in the refrigerator and the only thing I saw was a bag of baby carrots and a bag of broccoli crowns. I took a look at the other shelves and noticed some rice vinegar and olive oil and raspberry vinaigrette. I had to mess around with the proportions before it came out tasting like something other than pure acid, but I think I ended up with something that can be served in any situation. Be it alone, sitting in your undies, or at the finest meal you can dream of. Although, a salad as a base would probably look better. Enjoy.

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Page last updated: April 25, 2003