Sometimes delicious is an accident. This was one of those times. I had a few things in the frig I needed to use up, and the outcome was this amazing salad.
prep time20 Min
blood orange infused olive oil (or olive oil with a teaspoon or so of orange zest)
pomegranate infused wine vinegar (both the ones i use are the "o" brand)
1 1/2 Tbsp
fresh ginger, finely chopped
cooked farro (i cook an entire package and freeze it in 1 cup portions
roasted corn (i roast several ears of corn in season over a grill, then cut from the cob & freeze in 1 cup portions)
rainbow carrots (average size - about thumb thickness at the top)
pink himalayan sea salt, freshly ground
pink peppercorns, freshly ground
butter lettuce leaves
How To Make
whisk together 1st four ingredients (oil, vinegar, ginger & lemon juice). Set aside
chop celery, zucchini, onion, carrots, and nectarines to about the same size as the farro and corn. Toss everything together. Gently toss with the vinaigrette. Add salt and pepper to taste.
Divide among 6 (or 8) butter lettuce leaves.
This would be pretty next to grilled chicken or shrimp.
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