This radiant recipe combines ingredients of various textures and colors, ranging from deep orange to purple and pink, to create a beautiful dish that is packed with nutrients.
For the salad
3 medium size multicolored carrots, peeled
3 radishes, thinly sliced
cup cherry tomatoes, cut in half
cup fava beans or edamame, peeled
1 tablespoon chives, finely chopped
For the vinaigrette
2 jarred roasted red bell peppers, drained
2 tablespoons parsley, chopped
1 garlic clove, minced
1 tablespoon honey
cup extra-virgin olive oil (fruity, not peppery)
1/8 teaspoon grounded coriander
Pinch of cayenne
Salt and freshly ground black pepper
Carrots: Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.
Fava beans: Blanch the beans for 1 minute then plunge them into ice water. Once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the beans. Set aside.
Make the dressing: Roughly chop roasted bell peppers. In a food processor, combine bell peppers, parsley, garlic and honey. Whiz to combine, while the processor is still running, pour in olive oil slowly, until well emulsified. Season with salt, pepper, coriander and a pinch of cayenne.
Make the salad: In a bowl, combine shaved carrots, radishes, and fava beans. Add 3-4 tablespoons of the dressing and mix until the vegetables are well coated. Adjust the seasoning if needed, sprinkle with chives and serve.
Recipe courtesy of home and style expert, Svitlana Flom, who is also the Editor-In-Chief of Art de Fete, an informative website that offers tips and recipes to help women enrich their home entertaining style.