Today’s lunch was inspired by a chef I met at Whole Foods yesterday. I would have never imagined these ingredients, in fact, I have never used three of them in my life. I walk by these vegetables every day not knowing what they are or how they are used. I ate mine for breakfast. Everyone agreed it was amazing. I got multiple compliments for the dressing. My youngest insisted his friend at school try it because he knew his friend would be surprised how good it tastes. I was proud to tell them I made it up myself. It was a home-run. Thank you, Joe from Whole Foods.
The ingredients were broccoli, watermelon radish, chiogga beets, roasted almond slivers on a mixture of dino kale, romaine lettuce, and escarole lettuce seasoned with tarragon flakes and fresh basil. The dressing was a raspberry vinaigrette.
Watermelon Radishes, sliced thin
Chiogga Beets, slivered
6 oz Fresh Raspberries (about 1 cup)
1/4 cup apple cider vinegar
2 TB balsamic vinegar
6 small dates
garlic, 1 clove
salt and pepper to taste