Saturday, April 9, 2011

Recipe 10: salad as a meal challenge

Even though the katsura are blooming and the days are longer, the vegetables of late spring and early summer have yet to hit the markets. Here in Seattle winter greens and root vegetables are still in abundance which makes this salad of beet root, watercress, and endive perfect for right now. This is salad is peppery from the cress, crunchy from the endive, and sweet from the beets. Perfect for early April.

 Watercress, endive, and beet salad

Comment on this post for a chance to win a copy of Patricia Wells' new book, Salad as a Meal, which is where this salad recipe came from.



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10 comments:

  1. diabeticFoodieApril 9, 2011 at 4:59 PM

    Nice combination of flavors. Love the bowl!

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  2. UnknownApril 9, 2011 at 5:06 PM

    @diabeticFoodie, you should try this one. I really liked it.
    The bowl was a wedding present... nice gift from a family friend.

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  3. Hillary Davis Food BlogApril 10, 2011 at 6:12 AM

    Beautiful picture! Love the color of the salad as well!

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  4. ShawnieApril 10, 2011 at 9:10 AM

    I kept passing by this recipe, making note to self, but then moving on to others. As I plan out this week's recipes I am now adding this one to the mix. Looks delish!!

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  5. UnknownApril 11, 2011 at 9:54 AM

    You inspired me to seed a lot more lettuce this year. Still enjoying the mache left over from the winter - but I think its days are numbered.

    ReplyDelete
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