Strawberries arrived this week. The arrival of the red orbs means one thing to me: summer is finally here.
Part of this recipe was inspired by Alice Waters of Chez Panisse in California. If you’re not familiar with her, she created one of the first farm-t0-table restaurants of modern times and is an activist for ‘real’ food. She’s pretty wicked.
This salad bursts with flavor and is made with any bitter green – I used baby kale but you could use anything you’d like.
Rainbow Salad Recipe – Ingredients
- Bitter greens (I used enough kale to fill two full plates)
- Olive Oil (a few significant glugs – up to a quarter cup)
- 10-15 strawberries, chopped into thin slices
- 4 big radishes (about the same amount as the strawberries), chopped thin.
- Handful (0.25-0.5 cups) peanuts
- Lemon (organic as you’ll be using some of the zest)
- Green onion (mine was purple), cut into slices (bulb and top)
- 2 shallots, chopped fine.
- Optional: a touch of sweetener such as honey or agave
Rainbow Salad – Instructions
- Place green onion and chopped shallots in a bowl. Add 0.25-0.5 teaspoons lemon zest (chopped fine) and add the lemon juice from the entire lemon. Season with salt and stir every few minutes for 20 minutes or more while you make the rest of the salad.
- Scrunch the kale with your hands. Really crunch it. I promise this makes eating it more pleasurable.
- Add the strawberries, peanuts, radish, and toss.
- Add the shallot/onion/ citrus mix to the larger bowl.
- Add olive oil, tasting as you go (if you’re worried about measuring; use 3-4 times the amount of lemon juice as your guide).
- Season with salt and pepper, tasting as you go.
- If you find it too bitter, add a tiny bit of sweetener.
You can also used leftover protein (roasted chicken, beef or tofu) to this salad.
What would you add?