Farmers Market Salad with Blood Orange Vinaigrette
 
Prep time
Total time
 
Recipe by:
Serves: 4
Ingredients
Vinaigrette
  • ¼ cup blood orange juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon Creole mustard or coarse grain mustard
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped green onion tops
Salad
  • 3 large red beets, peeled and spiralized
  • 2 bunches baby carrots, peeled
  • Kosher salt and coarsely ground black pepper
  • 2 heads red leaf lettuce
  • 1 bunch red kale
  • 2 watermelon radishes, thinly sliced
  • 1 bunch round radishes, thinly sliced
  • 2 large red onions, peeled and sliced
  • 3 blood oranges, sliced
  • 8 ripe strawberries, halved
  • 6 small tomatoes
  • 2 cups fresh basil leaves
  • 4 stalks green onion
  • 4 sprigs fresh mint
Instructions
Vinaigrette
  1. In a small mixing bowl, add the orange juice, vinegar, lemon juice, and mustard. While whisking, drizzle enough olive oil (about ¾ cup) into the container until it begins to emulsify. Season to taste with salt and pepper. Cover and refrigerate.
Salad
  1. Place the spiralized beets and the baby carrots in a non-metallic bowl. Pour over the Blood Orange Vinaigrette and toss the vegetables in the dressing. Refrigerate for 2 hours or up to 2 days ahead.
  2. On each of 4 large plates, add a base of red leaf lettuce and kale. Remove the bowl containing the beets and carrots and strain off the vinaigrette into a serving bowl. Add the beets and carrots to the plates. Place portions of the radishes, red onion, orange slices, strawberries, and tomatoes on each of the salads. Add the basil, green onion and mint. Sprinkle with salt and a grind of pepper.
  3. Chill the salads in the refrigerator for 30 minutes before serving. Serve with the dressing and more ground pepper on the side.
Notes
Venture to your farmers market and get creative with your salad ingredients; add what you like, but be sure to buy the freshest locally grown produce. Buy a spiralizer (available here on Amazon) and open up a whole new world of eating fresh vegetables. Be sure to wear disposable gloves (or wash your hands immediately) when peeling and spiralizing red beets. Spiralized or just sliced, beets and carrots are versatile and can be eaten raw, roasted, boiled, or marinated (as I do) in this salad.
Recipe by Acadiana Table at https://acadianatable.com/?p=28578