Farmers Market Recipes
|
TOOLBOX
   Resize
COMMENT
 Discussion Policy
 CLOSE
Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
Who's Blogging  |
Wednesday, August 2, 2006
Summer Salad With Golden Beet Vinaigrette
8 servings
With its vibrant colors and crunch, this salad to end all chopped salads takes advantage of vegetables available in farmers markets. The truffle oil in the vinaigrette adds a musky flavor that makes the vegetables pop but is subtle enough to complement the cheese's "dairyness" without overwhelming it. The red beets are kept separate to keep them from bleeding into the other vegetables.
1/2 pound edamame, shelled ( 1/2 cup shelled)
1 pound English peas, shelled (1 cup shelled)
3 medium red beets, roots intact, stem trimmed to 1/2 inch
3 medium golden beets, roots intact, stem trimmed to 1/2 inch
1/2 cup orange juice
1 tablespoon Dijon-style mustard
2 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon truffle oil
![[slate.com logo]](http://media.washingtonpost.com/wp-dyn/content/graphic/2007/09/27/GR2007092701096.GIF)
