Sunday, May 12, 2013

Two Picnic Salads: Beet+Celery Root and Fennel+Parmesan

As part of my Mothers' Day celebration, I packed a picnic dinner and we watched the sunset over the rocks and purple sand of Pfeiffer Beach, Los Padres National Forest.

We started with champagne and Chilled Watermelon-Blackberry Soup. Then we moved on to a duet of salads...

Beetroot & Celeriac Salad
raw, organic beets, julienned
raw, organic celery root, julienned
organic wild arugula
olive oil
lemon juice
freshly ground salt
freshly ground pepper


Fennel & Parmesan Salad
thinly sliced fennel
shredded parmesan
organic wild arugula
olive oil
lemon juice
freshly ground salt
freshly ground pepper

Toss ingredients until evenly coated with the olive oil and lemon juice. Finish with salt and pepper to taste.

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