Recipe by COOKGIRl
Inspired by a stroll through the produce stands at our local farmers' market. If purple isn't your favorite color, choose another: orange, green, red, etc. Purple beets or the delicious Peruvian purple potatoes, roasted, are another suggestion for this salad... The vinaigrette I found online from an Oregon source: Hood River, Oregon to be precise, along the lovely Columbia River Gorge! Be sure your ingredients for this recipe are very fresh! Eggplant is NOT allowed within fifty feet of this salad.
- 1 head purple cauliflower, lightly blanched, cut up into bite size pieces
- 1 purple bell pepper, seeded, membrane removed, thinly sliced
- 1 cup red cabbage, coarsely shredded
- 2 purple carrots, NOT peeled, sliced on the diagonal
- 1 purple tomato, cut into thin wedges
- 1 small red onions, peeled and diced or 1⁄2 cup purple scallion, sliced
- 3⁄4 cup whole blueberries (grapes cut in half) or 3⁄4 cup red seedless grapes (grapes cut in half)
- 3 tablespoons thai purple basil (I used a combination of both herbs) or 2 tablespoons fresh purple sage, chiffonade (I used a combination of both herbs)
- 1 head romaine lettuce, chopped
Raspberry Lavender Vinaigrette
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons sauvignon blanc wine (white balsamic vinegar may be substituted)
- 2 tablespoons raspberry vinegar
- 1 teaspoon minced fresh lavender flowers
- 2 tablespoons fresh lime juice
- fresh crack black pepper
Directions See How It's Made
- Dressing: (Best prepared at least 1 hour in advance of serving salad.) To prepare the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid; shake until blended. Taste and adjust seasonings.
- Salad: Arrange the vegetables artfully on a salad platter lined with the romaine lettuce.
- Serve raspberry-lavender vinaigrette on the side.