Often, my friend Jackie comes over for dinner, and when she asks what she can bring, my answer is usually wine or salad, depending on my stock of wine or salad.
Whereas I am typically stuck in a salad rut (lettuce/spinach, tomato, cucumber, avocado and dressing) Jackie always brings something different and creative. Last time was no exception.
She found a Jamie Oliver recipe for a fresh, colourful salad, featuring greens, beets, zucchini and carrot, all chopped in a food processor. The dressing is made with fresh tarragon and greek yogurt, a little bit creamy but not too rich.
Given all the beautiful colours in the salad, and the fact that it was delicious, I thought that this week I would share this Jamie Oliver salad recipe with you!
Thanks to Jackie for a great salad and a lovely evening!
Click here for the printable Word version of recipe:
Rainbow Salad with Tarragon Dressing
By Jamie Oliver
1/2 fresh red chile
1 clove garlic
A small bunch of fresh tarragon
2 tablespoons red wine vinegar
3 tablespoons plain yogurt
1/3 cup extra virgin olive oil
Pinch of salt and pepper
To make the salad dressing add all ingredients together into a blender. Whiz until combined. Have a taste – you want the salt and acid to be slightly over the top, so adjust if needed and whiz again. Pour into small pitcher and take to table.
For the salad:
1 large zucchini
2 fresh red or golden beets
1 cup of sprouted alfalfa or pea shoots
Wash and trim the zucchini and carrots. Quickly peel the beets. Using the course grater attachment, grate the vegetables one at a time, all in a food processor. Tip out onto a platter or salad bowl so it looks like a rainbow and scatter pea shoots over the top. Dress at the last minute when about to eat.