Here’s my modest stab at immortality—and good health. My daughter says nutritionists and doctors are saying we should seek to have four or five intensely colored fruit and vegetable servings a day, as anti-carcinogens. Here’s an easy, delicious start.Jerry Weinberg
- 1 carrot (large, shredded)
- 2 teaspoons salt (good stuff – to taste)
- 1 beet (medium-large, shredded)
- cayenne (to taste)
- onion (vidalia or other mild [perhaps red], minced)
- 1 teaspoon ginger (finely minced)
- black olives (oil cured; as many as desired)
- 2-3 cloves garlic (roasted)
- ½ teaspoon balsamic vinegar (or red; to taste)
- 1 cup green beans (or asparagus – trimmed, sliced 1”, parboiled 1-1 1/2 minutes, just before serving)
- 1 yellow squash (trimmed, sliced 1/4” thick, parboiled as above)
- 2-3 Tablespoons Italian flat-leafed parsley (chopped)
- 2 Tablespoons basil (thinly-sliced)
- In a large jar or sealed ceramic container, combine the carrots,beets, onion, olives, salt, and toss well.
- Add cayenne, ginger,garlic, vinegar, and mix very well.
- May be refrigerated with at least several olives.
- Before serving, spread out nicely on an attractive platter. Parboil beans or asparagus and yellow summer squash, strain and arrange on other vegetables, scatter herbs across and serve.