Chiogga beet and blood 0range salad (wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Beets; red chiogga |
| 6 | larges | Beets; gold chiogga |
| 6 | Blood oranges | |
| ¼ | Red onion; julliened | |
| 1 | Lime; juice of | |
| 1 | Orange; juice of | |
| 1 | Lemon; juice of | |
| ¼ | cup | Rice wine vinegar |
| ⅛ | cup | Soy sauce |
| ¼ | cup | Sesame oil |
| ¼ | cup | Canola oil |
| 1 | teaspoon | Ginger; chopped |
| 1 | teaspoon | Garlic; chopped |
| 1 | teaspoon | Cilantro; chopped |
Directions
VINAIGRETTE
GARNISHES: Bibb lettuce leaves, carrot curls, pomegranate seeds, chopped chives
Blanch Chiogga beets until tender and chill in ice bath.
With a paring knife, peel and wedge blood oranges, removing all membrane.
Mix ingredients for vinaigrette and let infuse for at least 2 hours. In a small mixing bowl, toss beets, blood orange wedges and red onions with vinaigrette. Place Bibb lettuce leaves on center of plate and top with salad. Top salad with carrot curls. Sprinkle perimeter of salad with pomegranate seeds, chopped chives and drizzle with blood orange juice.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.