This might just be the last salad that I share with you this summer. With the days getting slightly shorter, and the temperatures feeling less stifling, I am starting to crave more solid nourishment, or at least it feels that way. With all of the salads that I have shared so far (see this Green Papaya Salad, or this Shredded Kale, Brussels Sprouts and Strawberry Salad, or this Kaniwa Salad, etc.), it will soon be time to move on, for now.
People often ask me where I get inspiration for the many salads that I enjoy making, especially during the hot summer months when fresh produce is at its prime. The truth is, things often happen by chance – I usually get inspired at the market, where I will buy what looks good, then come home, chop it up and assemble it all together. Then I will dress it simply, usually with olive oil, some citrus juice (or the juice of a fruit going into the salad), a little sea salt or fleur de sel, and some black pepper (since it helps nutrient absorption). More often than not, it all works beautifully together.
I tell you this to show that cooking isn’t some great mystery, and you often don’t even need a recipe. When we focus on the beauty and freshness of the ingredients, and we purchase foods that are organic, local and in season, they usually don’t need much adornment, and tend to like each other’s company naturally enough and without much fuss.
I hope you will find inspiration in this salad, and then will go out to the market, buy beautifully colorful produce, and throw it all together for your own burst of color on a plate. Let me know how it turns out.
Love and health!
- 2 small Chioggia or Yellow beets, peeled
- 4 radishes, ends chopped
- 6 cups baby arugula
- 6 kiwi, peeled, chopped into bite size pieces
- 1 small fennel root, white parts, thinly sliced
- 1/3 cup pistachios, roughly chopped
- 1/3 cup almonds, roughly chopped
- 1/4 cup finely shaved goat cheddar
- zest of one lemon
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1/4 cup mint leaves, finely chopped
- 1 tablespoon finely chopped dill
- 2 pinches fleur de sel or sea salt
- black pepper, to taste
- In a small bowl, whisk together all the ingredients. Set aside.
- Using a mandoline, or very sharp knife, very finely slice the beets and radishes. Stack them up, in batches, and then very thinly slice again, into strips.
- Add the arugula to a salad bowl, then mix in 3/4 of the rest of the ingredients.
- Drizzle on the dressing, and mix well.
- Top with the remaining ingredients for color, then serve immediately.