Friday, April 1, 2011

Salad Recipe

Italian Salad
Serves 6

1 head organic romaine lettuce
1 bunch watercress
1 organic red pepper, seeded and cut into a julienne
1 cucumber, peeled, seeded, quartered lengthwise, and finely sliced
1 heart of organic celery with leaves, finely chopped
1 small red onion, finely sliced
½ cup small seed sprouts
2 organic carrots, peeled and grated
1 cup red cabbage, finely shredded
1 cup cooked chickpeas
3/4 cup basic or garlic dressing of your choice

Remove the outer leaves of the romaine, slice off the end and open up to rinse out any dirt or impurities while keeping the head intact. Pat dry. Slice across at 1/2-inch intervals. Place romaine in your salad bowl, then the water cress, then add chopped vegetables in different piles. Strew the sprouts and garbanzo beans over the top for an attractive presentation. Bring to the table to show off your creation before tossing with dressing. May be served with grated Parmesan cheese or raw goat cheese.

*Recipe courtesy of Sally Fallon, author of Nourishing Traditions

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