Califonia Bountiful
Side Dish






Little gem salad

The vibrant colors of the beets, radishes and lettuce, with the dots of grapes, pistachios and gorgonzola, make this salad a sight to behold. And it tastes as good as it looks.

Sam and Shawnda Marmorstein
Los Olivos Wine Merchant & Café, Los Olivos


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Ingredients

Vinaigrette
1/2 cup rehydrated currants
1/2 cup honey
1/4 cup capers
Zest and juice of 1 lemon
Zest and juice of 1 medium orange
1 cup extra virgin olive oil
Salt and pepper, to taste

Salad
4 heads little gem lettuce, washed and cut in wedges
1 medium Chioggia or golden beet, shaved with a peeler
1 1/2 cups grapes, halved
1 cup shaved radishes
3/4 cup toasted, chopped pistachios
3/4 cup gorgonzola crumbles

Instructions

For vinaigrette: In a blender, combine currants, honey, capers and citrus zest and juices. Pulse on high for a second or two multiple times until the mixture achieves a chunky consistency. Transfer to a bowl and whisk in olive oil. Taste and season.

For salad: In a bowl, toss lettuce, beets, grapes and radishes with vinaigrette. Arrange on a plate and garnish with pistachios and gorgonzola.

Serves 4

Photo: © 2021 Silas Fallstich




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