SOMETIMES unexpected combinations transform into fantastic pairings.
For a refreshing beet and grapefruit SURPRISE,
Roasted Beet Salad with Grapefruit and Chive Vinaigrette
1 large Egg (For Vinaigrette)
1/4 cup White wine vinegar (For Vinaigrette)
1/2 cup Chopped chives (For Vinaigrette)
1/4 cup Flaxseed Oil (For Vinaigrette)
1/2 cup Canola Oil
1 pinch Salt (For Vinaigrette)
1 pound Beets, trimmed (For Salad)
1/4 cup Olive Oil (For Salad)
4 cups Organic Mixed Greens (For Salad)
2 large Grapefruits, segmented (For Salad)
1 head Fennel, shaved or sliced thinly (For Salad)
1 pinch Salt and Pepper (For Salad)
To make the vinaigrette, put the egg, vinegar, and chives in a food processor and blend until well mixed. Combine the oils, and then slowly add them to the food processor. Blend until the mixture begins to emulsify and turn pale green. If the mixture gets too thick, add up to 1/4 cup of water. Season with salt to taste and set aside.
To make the salad, preheat the oven to 400ÅãF. Lightly toss the beets in the olive oil and salt to taste and place on a baking sheet. Cover with foil and bake for 1 hour, or until tender. Let cool and then peel and cut the beets into a large dice.
On a large plate, arrange the mixed greens, beets, grapefruit segments, and fennel. Finish with the chive vinaigrette and season with salt and pepper to taste. Serve immediately.
Grilled Romaine Salad with Blue Cheese-Bacon Vinaigrette
I LOVE the Blue Cheese Bacon Vinaigrette …. AND the presentation,
including grilled romaine, takes it OVER the top.
…….a new and tastier version of spinach salad with bacon vinaigrette.
This recipe from Tracey’s culinary Adventures is easy (my favorite requirement) and delicious.
3 tablespoons extra-virgin olive oil
3/4 cup diced red onion
1/2 pound bacon, cut into 1/4-inch pieces
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in half lengthwise
1/2 cup crumbled blue cheese (I used goat cheese instead)
Preheat grill to medium-high (you could also use an indoor grill pan).
In a large skillet set over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate with a slotted spoon. Pour off all but 1 tablespoon of the fat. Add the onion and cook until softened, stirring occasionally. Remove to the plate along with the bacon. Add the balsamic vinegar and 1 tablespoon of the olive oil to the skillet and cook to reduce slightly, about 2-3 minutes. Remove the pan from the heat.
Brush the lettuce with the remaining 2 tablespoons of olive oil. Grill cut-side down for about 2 minutes, or until grill marks are visible or the lettuce is slightly charred.
Place the lettuce cut-side up on a large plate (or platter). Drizzle with the reduced balsamic vinegar then sprinkle with the cheese, bacon and onion, and garnish with freshly cracked black pepper.
*More recipes available in the category: food