Sunday, October 1, 2017

Red Foods + Watermelon Radish Salad with Beet-Hazelnut Vinaigrette #7Days7ColorsChallenge


Whoops! I thought I scheduled this to go live on October 1st...when the #7Days7ColorsChallenge kicked-off! Darn, I messed that up. But you can read more about the challenge: here. And this, woefully belated, post is brought to you by the color red.

Many RED fruits and veggies are loaded with lycopene and anthocyanins that may combat heart disease and decrease the risk and macular degeneration, the leading cause of blindness in people aged 60 and older.

Here are some of my favorite recipes using the color red. Of course you can't forget red wine!


Watermelon Radish Salad with Beet-Hazelnut Vinaigrette
If you know nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won't need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you'll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don't make that mistake a second time!

Ingredients
Salad

  • greens (I used a mixture of Belgian endives and baby greens)
  • watermelon radish, thinly sliced (I used a mandolin slicer)
  • pomegranate arils for garnish

Beet-Hazelnut Vinaigrette

  • 3 parts hazelnut oil
  • 1 part pomegranate balsamic vinegar
  • 1 T beet juice
  • 1 t minced garlic
  • 1 t dried oregano. 


Procedure
Place all of the dressing ingredients into a lidded mason jar. Shake, shake, and shake some more to make a temporary emulsion.Toss the greens with the dressing and arrange on a serving platter. Top with sliced watermelon radishes and scatter pomegranate seeds over the top.

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