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Farm To People

Kitchen Notebook

October 24, 2018

The Classic California Salad

20 Mins

  • 4 oz Frisée
  • ½ cup Pomegranate Seeds
  • 2 Fuyu Persimmons
  • 1 Carrot
  • ½ Watermelon Radish
  • 2 Tbsp chopped Pistachios
  • ½ Lemon
  • 4 Tbsp Olive Oil
  • Sea Salt and Pepper

 

California salads are always packed with fruit, flavor and lush colors. Wash and spin dry your greens. Whisk together the juice from half a lemon, olive oil, sea salt and pepper. Taste and adjust the seasoning, adding a bit more olive oil if needed. Wash and thinly slice the persimmons into rounds or half moons. Use a vegetable peeler to create long, thin strips of carrots. Roughly chop the pistachios. And thinly slice the radish (this is best done on a mandolin). Toss all ingredients with the dressing. Garnish with some extra pomegranate seeds.

 

You can also vary the combinations: Try shaved carrots and pomegranates. Or thinly sliced persimmons with pistachios. Let your mood guide you. A bit of salty cheese wouldn’t be amiss either. Just have fun.


20 Mins california fresh Frisee healthy eating Omnivore Paleo Pomegranate Radish salad Veg vegan Vegetarian

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20 Mins california fresh Frisee healthy eating Omnivore Paleo Pomegranate Radish salad Veg vegan Vegetarian


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