Thursday, July 17, 2014

Recipe: Arugula, Beet, Grapefruit, Jicama and Radish Salad

Here's a recipe that uses delicious ingredients to create a light, tangy salad. I topped it with a citrus balsamic dressing to play off the flavors of the roasted beets and grapefruit.
Summer Salad

2 red grapefruit, peeled, sliced and quartered
3 beets, roasted, peeled and sliced
1 cup green beans, steamed and chopped
8 radish, peeled, sliced and cut into sticks
6 cups arugula, washed and dried
1/2 large jicama, peeled and julienned

Prepare all vegetables and arrange on top of the arugula in a salad bowl. This can be made ahead of time and dressed just before serving. Toss with tongs and serve in salad bowls. The beets bleed into the radish and jicama and creates a beautiful pink hue.

Dressing:
2/3 cup balsamic dressing
1/3 cup olive oil
juice from 1 orange
4 sprigs parsley
6 basil leaves
salt and peper
1 chopped shallot.

Pulse all ingredients in a blender. Refrigerate until ready to use

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