I am not a big fan of eating salads. I mean, I don’t want to eat something that tastes all green, you know what I mean, right? Well, I was doing this one particular diet, and salads were on the list of meals. I had to force myself and hunt for a salad recipe that looked good on the health scale and also hit my savory taste buds right on the spot.
That is when I tried this Ice Water Salad recipe, and it turned out to be my instant favorite. I really loved the crispy texture of the salad, which gave a satisfying crunch in each bite.
I mean, in a world of good salad recipes, this would definitely take a position under the top 10. If you don’t agree with me, I dare you to try this recipe, and you will know what I am talking about.
Equipment Required
- Mandoline slicer- I use a mandoline slicer for thinly slicing vegetables
- Large salad spinner or large bowl– For me, a large salad spinner comes in handy for the ice water bath and drying vegetables
- Rimmed baking sheet– I prefer using a rimmed baking sheet for toasting walnuts
- Mortar and pestle– I would suggest using a mortar for crushing anchovies and garlic into a paste
- Cutting board– In my opinion, cutting board can be used for crushing and chopping
- Small saucepan– I prefer using a small saucepan for heating anchovy garlic mixture
- Stirring spoon or spatula- I use a spatula for mixing while cooking
- Large bowl– I make sure to use a large bowl for preparing and tossing the salad
- Tongs or salad servers– I love using tongs for tossing the vegetables and dressing
- Platter or serving dish– I make sure to use a platter for arranging the final salad
Ice Water Salad Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 4 people. You can increase or decrease the quantities for more or fewer servings.
- 1½ lb Mixed Crunchy Vegetables: I use veggies like Fennel, Radishes, Turnips, Beets, and Carrots:
- 1 Cup Walnuts: Almonds or pecans would do just fine for the recipe.
- 5 Oil-packed Anchovy Fillets: I use capers when I don’t have Anchovy fillets
- 2 Large Garlic Cloves: Instead of 2 garlic cloves, you can use ½ tablespoon of garlic powder.
- Kosher Salt
- ⅓ Cup Extra-virgin Olive Oil: You can use avocado oil if you don’t have extra virgin olive oil.
- 3 Tablespoons Of Fresh Lemon Juice
- 2 Oz. Parmesan, Shaved & Divided
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 30 Mnutes | 10 Minutes | 40 Minutes |
How To Prepare an Ice Water Salad At Home
Step 1
I start by pouring ice water and sliced veggies into a bowl. Normally, I let them sit in it, inside the fridge, for about an hour, but you can leave them in the ice water for up to 6 hours if you want.
Step 2
Further, season the chicken wings with salt and black pepper.
Step 3
Then add the garlic, salt, and anchovies to the mortar and grind the mixture well.
Step 4
Then, in a pan, add the anchovie mixture, lemon juice, olive oil, and walnuts. Mix it all together with a whisk.
Step 5
Add the chopped vegetables, then pour the dressing over them and toss to combine.
Step 6
Garnish it with shaved parmesan cheese and mix it well.
Step 6
Serve the salad in a plate and enjoy.
Expert Tips That I Recommend
- If you have extra time, let the wings rest on a wire rack for about 30 minutes to help drain the extra moisture.
- To ensure fuss-free cleaning, you can lay a piece of aluminum foil at the base of your tray and place the wire rack on it to collect any drippings.
- Another simple way to remove excess moisture and fat from the wings is to boil them in salted water for 10-15 minutes.
- You can also bake your chicken wings if they are still frozen; just add 20-25 minutes more of baking time.
- Flipping the wings halfway through is optional, but either way, you will have decently crispy wings.
FAQs About Ice Water Salad
Nutritional Information Per Serving
This Ice Water Salad is my favorite version of salad recipes. I usually enjoy it when I want something light for dinner, as one serving of this salad has around 280 calories.
| Calories | 215 kcal |
| Carbohydrates | 0.5 g |
| Total Fat | 22 g |
| Cholesterol | 157.5 mg |
| Sodium | 227 mg |
| Potassium | 13 mg |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Monounsaturated Fat | 14 g |
| Polyunsaturated Fat | 2 g |
| Sugar | 0.1 g |
| Calcium | 168 mg |
| Vitamin A | 111IU |
| Iron | 0.2 mg |
You can make changes to this recipe to suit your eating habits and feed your taste buds. The only thing is to have it fresh.
Recipe Variations For Different Diets
Vegan Friendly: Making this recipe vegan friendly would require eliminating the anchovies and Parmesan and substituting with nutritional yeast or a vegan Parmesan.
Storing This Recipe
- Refrigeration: You can keep the leftovers in an airtight container and store them in the refrigerator for upto 1 day.
- Freezing: This recipe is not recommended to be frozen, as it changes the texture of the veggies.
What To Serve With This Recipe
If you ask me, I love to serve this Ice Water Salad recipe with Grilled Chicken or Fish. I prefer to enjoy it with Shrimp Pasta. I also enjoy Cornbread or serving it with a warm bowl of Vegetable Soup.
Printable Version
Ice Water Salad Recipe
Ingredients
- 1½ lb Mixed Crunchy Vegetables
- 1 Cup Walnuts: Almonds or pecans would do just fine for the recipe.
- 5 Oil-packed Anchovy Fillets
- 2 Large Garlic Cloves
- Kosher Salt
- â…“ Cup Extra-virgin Olive Oil
- 3 Tablespoons Of Fresh Lemon Juice
- 2 Oz. Parmesan Shaved & Divided
Equipment
- Mandoline Slicer
- Large salad spinner or large bowl
- Rimmed Baking Sheet
- Mortar and Pestle
- Cutting Board
- Small Saucepan
- Stirring spoon or spatula
- Large Bowl
- Tongs or salad servers
- Platter or Serving Dish
Instructions
- Typically, I start by pouring ice water and sliced veggies into the salad spinner. Normally, I let them sit in it, inside the fridge, for about an hour, but you can leave them in the ice water as long as 6 hours if you want.
- Meanwhile, I use a mortar and pestle to make a smooth paste of the oil-packed anchovies and garlic.
- Then I put this paste in a small saucepan along with some salt and oil. I cook this mixture until the garlic turns brown for about 3-4 minutes. After that, I transfer this dressing to a large bowl.
- I use a rimmed baking sheet and lay the walnuts on it to roast the walnuts for about 9-10 minutes in an oven that has been preheated to 325℉.
- After roasting I let them cool and chop them into small bits. After this, I add the chopped walnuts to the bowl with the dressing and squeeze lemon juice over it, and mix.
- Now, I take the salad spinner out of the fridge and drain the water. Then, I spin the vegetables and dry them out completely.
- It’s time to add the vegetable slices to the bowl and toss them so that they get covered with the dressing perfectly.
- I add half of the Parmesan and toss again. That’s it. I serve the salad and top it with the remaining parmesan, a drizzle of olive oil, and a sprinkle of black pepper.
Notes
- I would suggest soaking the veggies for a long time to enjoy a crispy texture.Â
- Before I add the veggies, I make sure they are fully dried.Â
- I make sure not to burn the walnuts from burning.Â
- I prefer not using pre-shaved parmesan; instead, I shave just before serving.Â
- I would recommend serving the salad immediately and not storing it for later to enjoy most of the flavors.
Nutrition
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Conclusion
I am sure that this salad recipe is going to be your favorite the next minute when you take a bite. I personally love the crunchy notes that come with each bite. I love to add my choice of veggies. Moreover, you can even make it vegan-friendly as well by adjusting some of the ingredients without compromising much on the flavors
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