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Valentine’s Day Red Salad

February 11, 2015



I am starting off the week trying to offer up some healthier Valentine’s Day recipes with this Valentine’s Day Red Salad. This is a great starter salad full of amazing flavor contrasts. February is also Women’s Cardiovascular Health Awareness, so this is perfect for heart health with some of my favorite ingredients including grapefruit, orange, beets, fennel and chicory. This healthy combination is ideal for Valentine’s dinner or anytime this season. This recipe is adapted from mother-daughter duo Tracy and Terry Paulding. Paulding & Co. a San Francisco based family owned business who hosts culinary classes and catering. Serve prior to any Valentine entree of your choice and enjoy!

Valentine’s Day Red Salad

Prep: 15 minutes
Cook: 30 minutes
Yield: 2 servings
1 small red beet, peeled
1 small grapefruit, peeled and cut into segments
1 small blood orange, zested and cut into segments
1small head Treviso (red chicory), sliced
1/2 cup finely shaved fresh fennel
1 Dressing
1 Grated zest from the orange
1 teaspoon finely minced shallot
1/8 teaspoon dry mustard
2 teaspoon sherry vinegar
1 teaspoon lemon juice
1/8 teaspoon salt, or more to taste
1 Freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
1. In a medium saucepan, steam beet 30 minutes or until tender and until they are easily pierced with a knife. Cool, peel and slice julienne. Place in a large salad bowl. Add grapefruit, oranges, chicory leaves and fennel.

2. in a small bowl combine orange zest, minced shallot, mustard, vinegar, lemon, salt and pepper. Whisk in the oil, mixing well.

3. Just before serving, toss the salad with some of the dressing, to taste. Finish with freshly ground black pepper.


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