I made this bright, raw mix in late summer, and depending on where you purchase your produce, it can be prepared throughout the season of which these greens and roots and fruit are ripe. It is wonderfully lush, crisp, and full of earthy spice.
Large batch of baby arugula
Several handfuls fresh cilantro, very coarsely chopped
4-8 small pink radishes (as desired), roughly chopped lengthwise
2-4 yellow heirloom tomatoes (as desired), chopped lengthwise
Several new carrots, (smaller is better), halved or quartered lengthwise
To Make:
Combine arugula and cilantro, dash over last layer of cilantro, and cover with tomatoes, carrots, and radishes.
Serve with a light dressing for vinaigrette. I recommend a Blush Wine, Strawberry, or other berry Vinaigrette.
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| Caya 2011 |
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