LET'S EAT THE RAINBOW
Mixed lettuce leaves: lollo rosso, lollo verde, spinach and watercress
Peppers (all colours)
Figs - if not figs then whatever is in season as long as it is sweet!
Toasted hazelnuts - broken up
(Creamy Brazil nut from dressings & pastes section)
1 cup (120 grams) of Brazil nuts
1/2 cup (120 grams) of water or more if needed to make dressing smooth
1 tbs. of olive oil
1 tbs. of lemon
Pinch of salt (Himalayan)
Pinch of pepper
Chopped chives (folded in after dressings been whizzed)
Get a great big bowl, I like to do this in a semi deep bowl so that all the ingredients are displayed and shown off.
Layer the bowl with the base consisting of all your greens (lollo rosso/verde/spinach and watercress).
On my first trip to Los Angeles and my first ever taste of the Matthew Kenney course I stumbled across the Benriner Mandoline (look on the products I love page!)
That is what I use to slice all the veggies so they look really pretty and presentable. It will change the way you eat your salads forever!
So slice the veggies in whatever way you think looks pretty and arrange on top of your greens.
Sprinkle your salad with toasted hazelnuts and serve with the creamy Brazil nut dressing; that you make by mixing all the ingredients together except for the chives that you fold in last.
If you don't have a high-speed blender you need to soak the nuts beforehand which makes them easier to blend.
Enjoy eating the RAINBOW!
Lots of Love xx