Shredded Rainbow Salad
He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from "Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. copyright 2012. Reprinted with permission. All rights reserved.
Everyday Food, September 2012
- 2 raw medium beets (any color), trimmed, scrubbed, and quartered
- 1/4 red cabbage, quartered
- 2 large carrots, scrubbed and trimmed
- 1/4 white cabbage, quartered
- 2 pears, stems removed and quartered
- 1 cup walnut halves, roughly bashed
- 2 handfuls fresh curly parsley or mint, chopped
For the Dressing
- 1 tablespoon mayonnaise
- 2 teaspoons mustard
- 3 tablespoons cider vinegar
- 6 tablespoons extra-virgin olive oil
- Sea salt and ground pepper
- Worcestershire sauce
- Hot sauce
- Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.