This salad is a flexible combo of baby kale, arugula, carrots, radish, cucumber, pistachio, dried cranberry, raspberry and pickled onion—as much or as little of each ingredient as you like.
Ingredients
- 2 large red onions, julienne
- 1 large beet, sliced
- 1 cup red wine vinegar
- 1 cup apple cider vinegar
- ¼ cup sugar
- ½ cup salt
- 2 teaspoons mustard seeds
- 1 teaspoon black pepper
- 1 teaspoon coriander
- 1 cup fresh raspberries
- 1 ounce white balsamic vinegar
- 3 ounces raspberry vinegar
- ½ tablespoon Dijon mustard
- 8 ounces olive oil
- Salt and pepper, to taste
Preparation
METHOD
Combine the vinegars, sugar, salt, mustard seeds, black pepper and coriander. Add the onions and beets to this mixture and refrigerate overnight.
METHOD
In a blender, purée the raspberries with the white balsamic vinegar. Strain to remove the seeds. Place the purée in a blender with the raspberry vinegar and Dijon mustard. While the blender is running, slowly drizzle in the olive oil to create an emulsion. Season with salt and pepper.
Combine your chosen ratio of kale, arugula, carrots, radish, pistachios and dried cranberries in a bowl. Toss with the dressing and some of the pickled onions. Place the salad on a plate and garnish with fresh raspberries and additional pickled onions.
