Today is the last day of Passover. Last week, we all hopped in the truck (yes, Duke too) and headed up to my wife’s parents’ place for a Passover meal. There was matzo ball soup, brisket, haroset, kugel, and of course reading. I avoided the reading portion of the evening by preparing a salad for about 20 minutes (or so) in the kitchen. Fittingly, since the salad involved peeling/slicing up beets, along with segmenting some blood oranges, it looked like I had smeared the door frame with blood by the time we were ready to eat. Mazel tov!
Beet and Carrot Salad
3 scallions, chopped
⅓ cup extra-virgin olive oil
2 tbsp rosemary honey
1 tbsp dijon mustard
1 lemon, zested and juiced
5 oz arugula
2 small carrots, shaved with a vegetable peeler
3 beets, peeled and thinly sliced
4 radishes, thinly sliced
2 blood oranges, peeled and segmented
⅓ cup salted, roasted almonds, chopped
Combine the scallions, oil, honey, mustard, and lemon zest/juice in a mini prep, along with a pinch of salt and pepper. Blend until emulsified and reserve.
Add the arugula to a bowl and top with the remaining ingredients.
Season with salt and pepper, adding ⅓ of the dressing, then toss together. Top with the remaining dressing and serve.
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Copyright 2023, Brendan McCann, All Rights Reserved.
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