Make salad ahead the night before using. In a large bowl combine the orange zest and juice, lime or lemon zest and juice and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
In the same bowl, layer beets,carrots, apple and Daikon. Season with additional salt and pepper to taste.
Toss salad night before serving, then top with parsley leaves or chopped kale.
To cut the veggies and fruit you may want to use a mandolin or food processor that has a julienne or large shredding blade. Apply the dressing prior to serving.
Ingredients
- Zest and juice of 1 orange
- Zest and juice of 1 lemon or lime
- 2 tbsp sherry vinegar
- ¾ c olive oil
- salt and ground black pepper
- 1 lb beets, peeled and cut into matchsticks
- 2 large carrots, peeled and cut into matchsticks
- 1 apple cored, peeled and cut in matchsticks
- 1 daikon peeled and cut into matchsticks (depending on size,should be same size as apple)
- bunch flat leaf parsley, stems removed
Directions
- 1Make salad ahead the night before using.
- 2In a large bowl combine the orange zest and juice, lime or lemon zest and juice and vinegar. Slowly whisk in the olive oil, then season with salt and pepper to taste.
- 3In the same bowl, layer beets,carrots, apple and Daikon. Season with additional salt and pepper to taste. Toss salad night before serving, then top with parsley leaves or chopped kale.
- 4To cut the veggies and fruit you may want to use a mandolin or food processor that has a julienne or large shredding blade.
- 5Apply the dressing prior to serving.
