Fresh organic baby greens with golden beets, cranberries, pecans, apples and cucumbers in a tangy vinaigrette.
A fully-loaded, flavourful and sumptious salad, perfect in this season of Fall. It’s organic vegetarian, loaded with greens, Granny Smith apples, cranberries, golden beets, pecans all tossed together in a simple mustard vinaigrette. The slightest hint of curry and a final flourish of freshly shaved Piave cheese.
A mix of organic fresh greens such as baby kale, arugula, red and green lettuce, baby spinach, radicchio, baby chard – 16 ounces
1 Granny Smith apple, thinly sliced
1 cup cranberries
1 cup roughly chopped candied pecans, store bought. One can use walnuts too, or plain pecans.
4 small golden beets, thinly sliced. Roast in the oven with a little olive oil at 400 F till tender. Peel when cool, and thinly slice. Alternatively, I give them a quick steam in my pressure cooker.
1 cup thinly sliced cucumbers
Shaved Piave cheese, to garnish (optional). It is a semi soft Italian cow’s milk cheese which I love. One could use Parmagiano regianno or any cheese of your choice.
For the vinaigrette:
1/4 cup extra virgin olive oil
1 tsp.freshly crushed black peppercorns
2 tbsp.freshly squeezed lemon juice
1 tbsp.white wine vinegar
2 tsp.Dijon mustard
salt, to taste
1/4 to 1/2 tsp. Madras curry powder
Whisk all the ingredients for vinaigrette and set aside.
In a big salad bowl, toss all the greens, apples, beets, cranberries, pecans, cucumbers. Just before serving, pour in the vinaigrette and toss lightly till combined. Garnish with freshly shaved cheese.