This salad is indeed raw power. It is so brightly coloured it can only make you smile and feel good. The vegetables are crunchy and the herb filled dressing along with the basil warp it all up in green herby goodness.
This can hardly be called recipe and can be thrown together very quickly. Use whatever vegetable you like or have to hand. I find the brighter the better, I certainly eat with my eyes first. Red onions or spring onions would work well or a a few fresh corn kernels or thinly sliced bell peppers would provide even more colour and flavour.
Raw Power Salad
Serves 2 as a main or 4-6 as a side dish
1 medium, 2 small beetroot
1 medium, 2 small golden beets
1 fennel bulb
1/2 cup basil leaves
For the dressing
1/4 cup parsley
1/4 cup chives
1/4 cup basil
1/2 cup extra virgin olive oil
1/4 cup good quality white wine vinegar, I used Form Chardonnay vinegar that has a lovely depth and sweetness
Salt and pepper to taste
Thinly slice all the vegetables and arrange then on a platter. Scatter with a the basil leaves and set aside while you make the dressing. The quantities are approximate as you should make the dressing to your won taste. Me, I like my dressing a little more on the tart side so I tend to add a little more vinegar. Just keep tasting and season and adjust as you like.
Finely chop the herbs and add them to a small bowl. Add the olive oil, vinegar and season with salt and pepper and whisk everything well together. It will make quite a thick dressing. Taste and adjust the seasonings to your own taste. Drizzle the dressing over the salad and serve immediately.
If you like this you might like this Beetroot Salad with Pistachio Sauce
One Year Ago Chard and Kale Falafel with a Lemon Tahini Sauce and Sumac