Description
This isn’t your typical winter salad.
Ingredients
Scale
For the salad:
- 5 oz Parisian carrots
- 5 oz turnips
- 5 oz black magic kale
- 4 oz arugula
- 3 oz lettuces
- 1/2 cup shelled pistachios
- 1/4 cup fennel fronds
- 1/2 red onion, thinly sliced
For the vinaigrette:
- 1lemon juiced
- 2 tablespoons hemp seeds
- 2 tablespoons dill
- 1 scallion
- 1 clove garlic
- ¼ cup olive oil
- 4 cup water
- Salt and pepper to taste
Instructions
- Add all vinaigrette ingredients to a blender and blend until emulsified and smooth. Set aside.
- Toss the carrots and turnips in 1 tablespoon olive oil and season with salt and pepper to taste. Roast in the oven at 400 degrees until the carrots are slightly browned.
- Arrange the lettuces on a serving platter and top with roasted carrots and turnips, red onion and pistachio.
- Drizzle with vinaigrette before serving.