Impress your significant other while consuming fewer calories with this stunning crimson salad. It is flavorful and heart-healthy.
LOVERS’ DAY RED SALAD Thanksgiving Red Salad Type of Recipe: Salad Written by Foodieaholic Ingredients: 2 Servings 1 tiny red beet 1 little grapefruit the size of a drink one little blood orange 1 small head of Treviso (red chicory), 1 cup of freshly grated orange zest, and 1 teaspoon of shallots, finely minced Dry mustard, 1/8 teaspoon Sherry vinegar, 2 teaspoons Lemon juice, 1 teaspoon salt to taste, or about 1/8 teaspoon to taste, freshly ground pepper 2 tablespoons of virgin olive oil Instructions The beet should be steamed for an hour or until it is soft. After cooling, peel and julienne the beet after it is soft (if you slice it on a mandolin and then sliver the slices, youll get even size pieces). Put in a bowl big enough to hold all the salad’s components. Orange zest should be collected in a bowl. Remove the top and bottom of the grapefruit and orange before standing them up on a chopping board and removing the skin and pith in large swathes. Slice or segment the orange, and grapefruit is also segmented (do this over a bowl, to catch the juice for the dressing). In the basin containing the beets, add the segments. Treviso leaves should be well washed, dried, and then cut into slivers crosswise. Add it to the bowl containing the citrus and beets. Trim off any brown areas and surfaces after washing the fennel. If you don’t have a mandolin, simply slice the fennel bulbs as finely as you can with a sharp knife. If you’re using a mandolin, use the stalks as a handle. To the chicories, add the fennel. In a bowl with the grapefruit and orange juice you’ve collected, combine the zest, shallots, mustard, vinegar, lemon, salt, and pepper to make the dressing. Oil is whisked in. When adjusting the dressing’s balance, add extra vinegar, salt, etc. after tasting it. You want the dressing to be a little bit tarter than a typical salad dressing because the beets and fruit are sweet. Add some of the dressing to the salad right before serving, to taste. Add some freshly ground black pepper to complete the dish.
We would especially want to thank Paulding and Company for sharing this sweet salad!
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