| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Restaurants, Salads, Breads |
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Beets; red chiogga |
| 6 |
lg |
Beets; gold chiogga |
| 6 |
|
Blood oranges |
| 1/4 |
|
Red onion; julliened |
| 1 |
|
Lime; juice of |
| 1 |
|
Orange; juice of |
| 1 |
|
Lemon; juice of |
| 1/4 |
c |
Rice wine vinegar |
| 1/8 |
c |
Soy sauce |
| 1/4 |
c |
Sesame oil |
| 1/4 |
c |
Canola oil |
| 1 |
ts |
Ginger; chopped |
| 1 |
ts |
Garlic; chopped |
| 1 |
ts |
Cilantro; chopped |
INSTRUCTIONS
VINAIGRETTE
GARNISHES: Bibb lettuce leaves, carrot curls, pomegranate seeds, chopped
chives
Blanch Chiogga beets until tender and chill in ice bath.
With a paring knife, peel and wedge blood oranges, removing all membrane.
Mix ingredients for vinaigrette and let infuse for at least 2 hours. In a
small mixing bowl, toss beets, blood orange wedges and red onions with
vinaigrette. Place Bibb lettuce leaves on center of plate and top with
salad. Top salad with carrot curls. Sprinkle perimeter of salad with
pomegranate seeds, chopped chives and drizzle with blood orange juice.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Inn at Ludlow Bay, Port Ludlow, Wash.
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