Rainbow Salad

Vibrant, succulent greens with pale pink and sweet-tasting radishes make this simple salad a beautiful dish. Blanching or parboiling softens the vegetables, and makes them more juicy, sweet and refreshing than if they were steamed. This salad welcomes any of the cabbage family members (except mustard greens, which are too hot) as well as carrots, celeriac, asparagus, and pot herbs such as tender dandelion, mâche and chicory. Serves 4

½ teaspoon sea salt, plus extra for the salad
4 large cabbage leaves
4 large kale or collard leaves
1 bunch small red radishes
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice

In a large pot bring 3 quarts of water with the salt to a rapid boil. Add the cabbage leaves and boil for 2 to 3 minutes or until their color changes. With a slotted spoon, remove the cabbage leaves to a colander. Blanch the kale in this manner and then blanch the radishes until their red color softens to pink, about 2 minutes. Drain well. Slice the vegetables into bite-size pieces. Toss the vegetables with the olive oil and then add the lemon juice and salt to taste. Serve warm or cold.

May you be well nourished,

Rebecca Wood

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