Tossed Green Salad

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Tossed Greens with Shaved Root Vegetables, Oranges and Seeds
Prep Time
10 mins
 
Course: Salad
Cuisine: Californian
Author: Barbara
Ingredients
Baby Salad Greens
  • Salad
  • 1 each raw golden beet
  • 1 red carrot
  • 1 orange
  • pumpkin seeds pecans and pine nuts
Dressing
  • salt
  • multicolored pepper ground
  • ¼ c balsamic vinegar
  • 2/3 c extra virgin olive oil
  • 1 tsp dejon mustard
  • salt and pepper to taste
Instructions
  1. Gently chop several handfuls of baby lettuce. Put in a salad bowl.
  2. Using a mandoline, finely shave the beet and carrot. Or thinly slice each root vegetable. Quarter and slice one peeled orange.
  3. Quickly sauté the seeds and nuts in a drizzle of olive oil dusting with salt and cayenne.
  4. Blend the vinegar, evoo, mustard with a few shakes of good quality salt and a few grinds of multi colored peppercorns. Pour about half of the vinaigrette onto the salad, toss and top with seeds and nuts.
Recipe Notes

Serve with an unoaked Chardonnay such as Wind Gap, Odonata or Alfaro’s Lindsay Paige,