This salad is one I make my clients for a sunny lunch, when they are craving crunch, creaminess, and tang.
4 ¼ oz arugula
4 radish
1 chive
1 tbsp dill
1 lemon
2 beet
3 ¾ tbsp extra-virgin olive oil
1 tsp red wine vinegar
¼ tbsp salt
8 ½ oz yellow cherry tomatoes
¼ tsp celtic sea salt
¼ tsp garlic powder
3 tbsp black walnuts
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Step 1 Prepare all the fixings. Preheat the oven to 425F or 220C Step 2 The beets: add the cubed beets to the parchment paper lined baking sheet and drizzle with EVOO and season with salt. Bake for 40 minutes. Remove from the oven and set aside. When cooled, toss with chopped parsley and lemon juice. 2 large beets, peeled and cubed 2 tbsp extra virign olive oil ½ tsp grey salt ¼ bunch italian parlsey, finely chopped ¼ squeeze of lemon Step 3 The salmon: in a small bowl combine the toasted and crushed walnuts, garlic powder, and salt. Place the salmon (skin side up) on a parchment paper lined baking sheet and lightly coat the exposed sides with the walnut mixture. Bake in the preheated oven for 15 minutes. Remove from the oven and slice into 1 inch pieces. 3 tbsp walnuts, toasted and crushed ¼ tsp garlic powder ¼ tsp Atlantic sea salt 2 salmon filets, skin on Step 4 The potatoes: in a bowl combine the boiled and sliced red baby potatoes with dill, chives, and extra virgin olive oil. Seaon with salt to taste. 8 red baby potatoes, sliced and boiled in salty water 1 tbsp dill, finely chopped 1 tbsp chives, thinnly sliced 1 tbsp extra virgin olive oil Step 5 The asparagus: steam the peeled and trimmed asparagus for 4 minutes. Remove from heat and place into a long plate. Seaon with EVOO, lemon juice, lemon zest, and salt. Cut into 1 1/2 inch pieces. Set aside. ½ bunch asapargus, peeled and trimmed 2 tbsp extra virgin olive oil 1 lemon, zest ½ lemon, juice ¼ tablespoon Atlantic sea salt Step 6 The tomatoes: in a small bowl combined, halved tomatoes, sliced red onion, red wine vinegar, EVOO, and sea salt. Toss and set aside. 8 ⅚ oz grape tomatoes, halved ½ red onion, thinnly sliced ½ tsp red wine vinegar ½ tsp extra virgin olive oil ¼ tsp grey salt Step 7 The cucumbers/radishes: in a small bowl combine sliced cucumber, radish, lemon zest, lemon juice, and salt. Toss and set aside. 2 persian cucumbers, sliced 4 small red radishes, quartered 1 lemon, zest ½ lemon, juice ¼ tsp salt Step 8 The whole salad: in a medium sized bowl combine the chopped romaine and arugula. Add lemon juice, grey salt, and EVOO. Toss and plate on a large platter. 1 head of romaine, thinnly chopped 4 ¼ oz arugula (small bag) 1 lemon, juice Atlantic sea salt (to taste) Extra Virgin Olive Oil Step 9 Add each fixing into a small little section of the platter (as seen in the image)- plating high or wide and enjoy! Step 10 YASSS!View original recipe
