Raw Salad

by Chef Michel Nischan

A salad fit for a king's gardener

Makes 6 servings

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 pounds green beans (haricot vert), ends picked
• 1/4 pounds 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.

This segment appears in show #3211.

Recipe courtesy of Michel Nischan
© 2007 Michel Nischan

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