It’s spring….and there is nothing better than seeing the farmer’s markets opening again after the long, cold winter. New vegetables to choose from calls for new inspiration. And that’s exactly what I got from my chef brother-in-law who came up with this salad for one of our restaurants. Pure genius. And so, I’m passing along this little bit of inspired taste to your table…because you don’t have to be a genius chef like my brother in law to make this at home.
It has to be known, adding various fresh herbs to a salad is NEVER a bad thing. You cannot go wrong, just like in last year’s spring salad. I’ve learned to be bold with herbs, and it’s never failed me. Dill is one that really makes a big impact in a salad, like this one.
For those raw veggie lovers, this is a delight. Perfectly fresh and crisp to start or end your meal with. I found myself eating this for a couple days as I prepped too many vegetables, so keep it undressed and eat it all week!
- 5 radish
- 10 small multi-colored carrots
- 1 red beet
- 1 golden beet
- 1/2 cup chopped chives
- 1/2 cup chopped dill
- 15 green beans
- celery leaves from one head of celery
- 4 cups arugula
- 2 tbsp raspberry vinegar
- zest of half an orange
- 1/2 cup extra virgin olive oil
- 1/2 cup grapeseed oil
- Wash and remove leaves from radishes and beets.
- Cut in half and then slice beets and radishes as thinly as possible. You could use a mandolin if you have one.
- Thinly slice baby carrots
- Cut green beans into 1 inch pieces.
- In a large salad bowl combine all chopped ingredients with the celery leaves and arugula.
- Prepare your dressing by combining raspberry vinegar, orange zest, extra virgin olive oil, grapeseed oil in a jar and shake well.
- Salt and Pepper to taste.
- Dress just before serving.