Here’s a pear and beetroot salad with a sprinkling of micro-greens. Today’s salad was celery, carrot and tomato. The trifecta of a leaf, root and fruit gives endless combinations of taste and ingredients. Contrasting colours, textures and sizes (shredding, chopping, grating, julienne) add to the fun.
Leaves (or stems) could be be micro-greens, fennel, spinach, rocket, lettuce, cabbage, broccoli or celery. Fruits include tomatoes, capsicums, zucchini, apples, oranges, corn, cucumbers and pears. And although carrots get more than their fair share of plate time, I’ll ring the changes with radishes, beetroot, onion or even turnip.
Rules are there to be broken or at least stretched. This one helps make every salad successful.