Celebrate Healthy Salads in the New Year 2013
I attended a scrumptious press party celebrating indigenous foods imported from Chile at the end of 2012, and I want to supply the recipe for one of the most delicious green and fruity salads I’ve ever tasted. At the press event, I tried fig chutney from Chile, tropical fruits and much more.This holiday salad appears on my table this week — what are you cooking in 2013?
3 heads of Endives (Trim bottoms & separate leaves)
3-4 Chilean Clementines (Peel and slice segments into rough chunks except for ½ of one clementine)
¾ cup Raspberries
½ cup Micro Kale
3-4 ounces crumbled Capricho de Cabra Goat Cheese
Handful of minced parsley
Chile Extra Virgin Olive Oil
Lay the separated endive leaves out on a large serving dish.
Scatter clementine segments, raspberries and micro kale across the plate and into the endive leaves.
Spread goat cheese crumbles into the endive leaves.
Sprinkle micro kale across the plate.
Drizzle a generous amount of Chile Extra Virgin Olive Oil into the endive leaves.
Squeeze juice of ½ a clementine or more across the plate.
Sprinkle with Sea Salt. Garnish with the minced parsley.
Serving is (approximately) 6 endive leaves per person.
Add extra raspberries and clementines to the center.
Recipe provided by The Hungry GoddessTags: coffee and nutrition, eco travel, green gift, organic