Rainbow salad (root vegetables and sauteed greens)


Rainbow on the platter

It is customary to think of salad in terms of fresh vegetables, but sometimes warm mixture works just as good. It is till cold here in Seattle, so while needing some warmth and color I concocted this plate.

In a way you can cal it a stir fry, since that's what have been done to carrots here to reveal their sweetness. But them it gets undercut by acidity of grapefruit and is finished by the crunchy texture of snow peas and watermelon radish. I am really happy to snag those little pink fellas whenever i see them in the store. Real delight to the eyes and a rich source of vitamin C.

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  • watermelon radish

  • carrot, sliced

  • snow peas

  • enoki mushrooms (optional)

  • grapefruit, peeled 

  • few pieces of broccoli or romanesco, steamed

  • few stems of asparagus

  • radish sprouts

  • 1 tbsp olive oil

  • 1 tbsp rice vinegar

  • 1 tsp mustard


1.  Saute carrots till a bit tender, this will develop their sweetness.  Do the same to asparagus and snow peas just for a minute or so, they will become much brighter shade of green. Transfer to bowl.
2. Peel grapefruit and add to the bowl along with radish and romanesco.
3. In a small bowl mid olive oil and rice vinegar, 1 tablespoon of each. When mixed, add teaspoon of mustard and some of the juice from grapefruit. Mix all together and pour on salad
4. Top with enoki mushrooms and radish sprouts.