Enjoy this Beautiful Recipe Originally Inspired from Edible Phoenix’s Recipe by Modern Day Forager
We have changed a few ingredients for this recipe post – Enjoy and feel free to change out with the freshest, local ingredients you can find!
Celebrate Spring with Beautiful Leafy Greens! Tuscano Kale, Rainbow Chard, Arugula, “Armed with these deliciously perfect plumes, we built a hearty, healthy and nutritious winter salad. Crowning the earthy greens, we added roasted beets, crispy radishes, juicy Clementines, naturally sweet carrots and toasted walnuts for crunch.”
3 leaves tuscano kale, chiffonade*
5 leaves rainbow chard, chiffonade
1 tablespoon citrus juice
1/2 teaspoon fine sea salt
2 hand fulls arugula
1 sweet citrus, segmented
2 nantes carrot, shredded
4 scarlet queen radishes, sliced thin
1 roasted beet**, sliced thin
1/4 cup toasted walnuts, roughly chopped
* Remove the stems from the kale and chard leaves, stack the leaves and roll into a cigar shape. Slice across with short cuts to chiffonade the greens.
** Wash, trim and peel the beets. Place on heavy-duty aluminum foil. Drizzle with olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
1. Place the kale and chard into a large bowl along with the lemon juice and sea salt and massage using your hands until softened, about 2 minutes.
2. Add the salad mix, arugula, carrot, radish, Sweet Citrus segments, roasted beet and toasted walnuts.
3. Toss with a Citrus Splash.