Vegetable Salad with Chimichurri Vinaigrette

Name: Vegetable Salad with Chimichurri Vinaigrette
Ingredients: • 1/2 head white cauliflower, cut into small bite-size florets; • 1/2 head yellow cauliflower, cut into small bite-size florets; • 1/2 head purple cauliflower, cut into small bite-size florets; • 3 small red beets, peeled and cut into 1/4 inch (6 mm) wedges; • Extra virgin olive oil for drizzling; • 1 head frisée, torn into bite-size pieces; • 2 cups (4 oz/125 g) baby arugula; • 6 breakfast radishes, thinly sliced; • 1 small bunch mint, thinly slivered; For the vinaigrette:; • 1 bunch fresh cilantro; • 1 bunch fresh flat-leaf parsley; • 1/2 bunch fresh chives; • 1 garlic clove; • 1 shallot, chopped; • 1/4 cup (2 fl. oz/60 ml) red wine vinegar; • Juice of 1 lemon, plus more as needed; • Pinch of red pepper flakes; • 1/2 cup (4 fl. oz/125 ml) extra virgin olive oil; • Salt and freshly ground pepper

Vegetable Salad with Chimichurri Vinaigrette was pinched from <a href="http://foryourlife.ca/make-gordon-ramsays-garden-fresh-salad-tonight/" target="_blank">foryourlife.ca.</a>

INGREDIENTS

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• 1/2 head white cauliflower, cut into small bite-size florets

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• 1/2 head yellow cauliflower, cut into small bite-size florets

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• 1/2 head purple cauliflower, cut into small bite-size florets

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• 3 small red beets, peeled and cut into 1/4 inch (6 mm) wedges

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• Extra virgin olive oil for drizzling

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• 1 head frisée, torn into bite-size pieces

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• 2 cups (4 oz/125 g) baby arugula

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• 6 breakfast radishes, thinly sliced

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• 1 small bunch mint, thinly slivered

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For the vinaigrette:

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• 1 bunch fresh cilantro

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• 1 bunch fresh flat-leaf parsley

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• 1/2 bunch fresh chives

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• 1 garlic clove

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• 1 shallot, chopped

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• 1/4 cup (2 fl. oz/60 ml) red wine vinegar

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• Juice of 1 lemon, plus more as needed

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• Pinch of red pepper flakes

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• 1/2 cup (4 fl. oz/125 ml) extra virgin olive oil

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• Salt and freshly ground pepper

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