Recipe: Fantastic Root Vegetable Salad

I have been teaching a series of cooking classes at Gilda’s Club, the Cancer Society in Warminster (Bucks County). Last week's class was based on root veggies.

This particular salad turned out so beautiful and delicious, I just had to share.  

Root vegetable salad

Time to prepare: 10 minutes

Yield: 2 large salads

1 large peeled carrot

1 peeled daikon radish

1 peeled turnip

1 peeled beet (any color variety)

1/2 bulb of fennel sliced thin (remove frawns and set aside for garnish)

1 small head of radicchio quartered

1 handfuls of baby spinach

2 blood oranges (supremed)

On the base of your plate place spinach and radicchio, then thinly slice carrot, radish, turnip, beets and fennel with a mandoline or vegetable peeler and spread over salad. Decorate with orange supremes and fennel frawns.

Blood Orange/ Sesame Dressing

Time to prepare: 5 minutes

Yield: enough dressing for 4-6 salads 

Juice from 1 blood orange

Juice from 1/2 lemon

Juice from 1 orange (any variety)

2 Tbsp honey or agave nectar

2 Tbsp sesame seeds

2 Tbsp toasted sesame oil

Salt and white pepper to taste 

Mix all ingredients of dressing and pour over salad just before serving. This dressing is full of vitamins and enzymes. It will only save for one day in your refrigerator (in an airtight container). 

This salad is powerful with Vitamins B, C, K, D, just to mention a few. It is also cleansing, a mood enhancer, and will help to relieve stress. Not to mention it is fast and hearty when you need to feed a lot of people.