Tender Leaf & Fresh Herb Salad Recipe
raw shaved beets, carrot and radish, navel orange, candied pecans, celery leaf pistou, white soy-sherry vinaigrette
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Ingredients
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Salad Ingredients
Pistou Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Using a mandoline or sharp knife, shave the beets, carrot, and radish into thin slices. Place them in a large bowl.
- 2
Segment the Orange
Peel and segment the navel orange, removing any seeds. Add the orange segments to the bowl with the shaved vegetables.
- 3
Add Candied Pecans
Add the candied pecans to the salad bowl and gently toss to combine.
Pistou Preparation
- 4
Make the Pistou
In a food processor, combine the fresh basil leaves, garlic, olive oil, and salt. Blend until smooth. Set aside.
Vinaigrette Preparation
- 5
Prepare the Vinaigrette
In a small bowl, whisk together the white soy sauce, sherry vinegar, olive oil, honey, salt, and black pepper until well combined.
Assembly
- 6
Combine Everything
Drizzle the vinaigrette over the salad and add dollops of the celery leaf pistou. Toss gently to combine and serve immediately.
