Raw Salad Recipe | PBS Food

Raw Salad

Recipe courtesy of The Victory Garden’s Edible Feast

by Chef Michel Nischan A salad fit for a king's gardener

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Yield: Makes 6 servings

Course:

    Ingredients

  • 1 red pepper seeded but left whole
  • 1 small red barrel onion peeled
  • 1 carrot peeled
  • 3 golden beets peeled
  • 2 heirloom tomatoes cut into 1-inch chunks
  • 1/4 lb. green beans (haricot vert) ends picked
  • 1/4 lb. yellow snap beans ends picked
  • 5 fresh purple basil leaves
  • 5 fresh green basil leaves
  • 1 package salad greens or 1 head butter lettuce leaves torn into large pieces
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

    Directions

  1. Carefully slice the pepper, onion, carrot, and beets using a Japanese mandolin set to slice at 1/8-inch thickness.
  2. Place all ingredients into large salad bowl and toss together. Serve on chilled salad plates.

Tips/Techniques

This segment appears in show #3211. Recipe courtesy of Michel Nischan © 2007 Michel Nischan
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