This post is also available in: French
A salad of roots like jicama, fennel, and daikon radish. We’re blessed with the growing season in the midst of the winter here in Florida, and I was happy to include some local strawberries, along with pickled cherries and cowberries.
There’s a nice balance of sweet, tart, and crispy here, complemented by a dollup of our almond cheese and pomegranate vinaigrette. Despite its striking monochromatic appearance, the salad works best on a bed of baby greens. We’ve had the most beautiful local greens at our market for the past couple of months. Their freshness and tenderness is incredible – our pay off for hot summer months when nothing grows in Florida.
Pickled Cherries, Jicama, and Daikon Radish
1/2 cup raw apple cider vinegar
3 tablespoons raw agave nectar or another sweetener of choice
1 cup or more fresh or thawed sour cherries – pitted (or substitute with fresh pomegranate juice)
1/2 medium sized jicama – sliced or cubed
a few slices or cubes of Daikon radish (optional)
In a small bowl, combine the apple cider vinegar with agave. Pour over the rest of the ingredients and let it sit for thirty minutes. Drain and keep refrigerated in a covered glass container until ready to serve.
Pomegranate Vinaigrette
3 tablespoons of fresh pomegranate juice or pomegranate reduction, for a more intense flavour
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon raw honey
salt and freshly ground black pepper – to taste
1/4 cup olive or grapeseed oil
In a mixing bowl, whisk together all the ingredients, with the exception of oil. Add the oil while whisking, in a steady stream.
Fruit and Root Salad
(Serves 2-4)
One or two red crispy sweet apples (Fuji or Gala) – sliced or cubed
1 cup fresh radishes – sliced
salad greens
1 fennel bulb – thinly sliced
1 cup or more fresh strawberries – sliced
few slices or cubes of fresh jicama
pickled cherries, jicama, and Daikon radish
cowberries, or pomegranate kernels for garnish
Place apple and radish slices in a bowl with cold water and some freshly squeezed lemon juice, to prevent apple discoloration and reduce the bitterness of radishes.
Place salad greens in a bowl and top with the remaining ingredients. Include a few dollups of almond cheese and drizzle with pomegranate vinaigrette. Garnish with pickled cherries, cowberries, or pomegranate kernels.
Ahhh, pretty n pink♥
Beautiful, Golubka! :-)
This is gorgeous, I love the photos. I wouldn’t want to eat it!
The flavors and presentation of the salad are stunning!
Oh how i wish i had your talent! Absolutely breathtaking! xxx
Salad looks incrediable. Congrats on learning the A Tango. I too dance, so I know all about that important lead and follow. Had to look up cowberries as we just don’t have them here. Sounds very interesting and something that someday, I would love to try. If you want another dance with improve, try west coast swing. Lots of fun and the female gets to improvise!
Your 3-D valentines party menu looks amazing!!!! Would love to be invited to one of your parties…. My husband and I live in South Tampa and were wanting to take Tango lessons, who do you suggest?
Fantastic theme inspired looking menu! Would love to be at this dinner table and event. Looking forward to the next one, as always!
So original and beautiful! Lovely colors.
Thanks so much for your comments, everyone!
beautiful
This looks yummy. Love the freshness of it.
I’m hooked on Golubka! I would love to be at that 3D event!
The recipe looks amazing, and your photo’s are really good. Love the music sheet idea:)
http://cookhappywithsusan.wordpress.com/wp-admin/users.php?page=grofiles-edito
simple and creative!
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Hello, I love reading blogs – haven’t seen prettier thank yours!
The photography takes your breath away! Thanks for sharing
Thanks for sharing such a yummy post regarding mangoes. Unfortunately many people in the Pakistan do not afford to have them.
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