Description of Recipe
One of our great traditional salads with cranberries and toasted pecan’s added to give it a fall holiday twist!!!
Yield: 4 to 6
6 medium size Radishes (sliced)
4 stocks Celery (chopped)
6 Green Onion or Chives (chopped)
2 cups Arugula (coarsely chopped)
2 cups Red Endives (coarsely chopped)
6 oz. Dried Cranberries
4 oz. Toasted Pecans
1 cup Wild Rice (cook as per packaging, we like Trader Joes the best also best price)
1 small or ½ large Fennel Root (thinly sliced on mandolin)
¼ cup Olive Oil
1 TBL White Balsamic Vinegar
1 Lemon (juice of lemon)
1 tsp Herbs of Provence
Himalayan Salt & Organic Ground Pepper (to taste)
Chop all lettuces med-small so you get a taste of them all in each bite add to medium to large size bowl, next add other ingredients as listed above.
In a small bowl mix above ingredients except olive oil, mix thoroughly, then slowly add olive oil in while whisking, once blended pour on to salad and serve.