Make a Rainbow Salad

26 Jul

You might think it’s time for me to post something besides recipes from Kitchen Play, but it’s not.  It’s not at all.  It’s time for me to post one of the most delightful things I’ve ever eaten- a rainbow salad.  Sponsored by Aunt Nellie’s Pickled Beets and dreamed up by Amy at utryit.com, this salad is beautiful AND delicious.  I didn’t have all the necessary ingredients on hand, so I made a few substitutions that turned out quite well.

 

 

Rainbow Salad:

  • 3 eggs
  • 1/2 jar of Aunt Nellie’s Pickled Whole Baby Beet
  • 1 lemon
  • 1 teaspoon honey and pinch of coarse salt
  • 3 tablespoon canola oil
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme leaves, chopped
  • salt and pepper
  • 1 red bell pepper, thinly sliced
  • 1 red tomato, chopped
  • 1 orange bell pepper, thinly sliced
  • 1 romaine lettuce, roughly chopped
  • handful pea shoots and sunflower sprouts (if available)
  • 1 cup green or purple kale
  • 1 cup red cabbage, roughly chopped

In a medium saucepan filled with cool tap water, place the eggs in the pot before heating on the stove.  Make sure the water covers the eggs by at least an inch.  When the water comes to a full boil, cover and remove from heat.  Let the eggs sit for 10 to 15 minutes.  Remove eggs with a slotted spoon and place in a bowl of ice water until completely cool to the touch.  Remove the shells.  Separate yolks from whites and toughly chop both and set aside.

Cut lemon peel off lemon, careful to get only the yellow and not much for the white at all.  Heat canola oil over high heat in a skillet, drop lemon peels in skillet and fry until crisp.  Remove and toss with honey and salt.  Set aside.

Drained the baby beet and reserve 1/4 cup of the pickling liquid.  Place the pickling liquid back to the jar; add olive oil, thyme leaves, salt and pepper.  Close the lid and shake the vinaigrette until well combined. Set aside.

To assemble: on a large platter or serving plate, spread sliced beets along bottom of plate in a horizontal line, leaving at least an inch between the beets and edge of platter on the right and left.  Follow by tomato mixed with red bell pepper, orange bell pepper, egg yolks mixed with sugared lemon peel, romaine and sprouts, kale, and red cabbage.  Place egg whites on right and left ends of the “rainbow” and enjoy.  Serve with pickled beet vinaigrette on the side.

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