by coffeefoodwritergirl
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Expand1 red beet Ask a question about this ingredient
1 gold beet Ask a question about this ingredient
1-2 avocados (depending on size) Ask a question about this ingredient
1 bulb fennel Ask a question about this ingredient
1 blood orange Ask a question about this ingredient
1 English cucumber Ask a question about this ingredient
extra virgin olive oil Ask a question about this ingredient
½ lemon (for squeezing) Ask a question about this ingredient
sea salt Ask a question about this ingredient
raw pine nuts for garnish Ask a question about this ingredient
mint sprigs for garnish Ask a question about this ingredient
Slice each item for “salad” as thin as possible (almost translucent) use a mandoline, if possible, otherwise just use a very sharp knife.
Ask a question about this stepLayer beet, gold beet, fennel, blood orange, cucumber and avocado; drizzling just the tiniest, tiniest bit of your most favorite olive oil on each level, along with just the smallest sprinkle of sea salt (except the blood orange level, which you should just leave alone and let melt into the rest of the flavors). You want to make two or three layers of levels, depending on size you want.
Ask a question about this stepTop with a dollop of pesto, drip pesto around salad and sprinkle around with pine nuts.
Ask a question about this stepA handful of mint (a little under a cup) Ask a question about this ingredient
A large handful of green basil (a very full cup) Ask a question about this ingredient
a little under ½ cup pine nuts (raw if possible) Ask a question about this ingredient
¼ cup fresh lemon juice (from about one small lemon) Ask a question about this ingredient
¼ cup Bulgarian feta (or any feta will work) Ask a question about this ingredient
your very best extra virgin olive oil Ask a question about this ingredient
¼ teaspoon sea salt Ask a question about this ingredient
5 turns course ground black pepper Ask a question about this ingredient
Place all ingredients into food processor (or blender if you do not have). Drizzle a little olive oil in to moisten, then pulse a few times, and continue to drizzle olive oil in until reaches a smooth and fluid, but still very thick consistency. Check for salt and pepper and add more lemon juice if necessary; then blend on high until as smooth as possible. **Note: I also used this on pizza and it was AMAZING!!!
Ask a question about this stepThe pesto recipe was simply marvellous!...thanks for the brilliant dish!
This could also be made with regular oranges or tangerines for a more tangy taste....
Thanks!
Thanks monkeymom, it was! I saved a little for lunch today =)
thank you!
My Mom is coming to visit next month and I have to make this for her ... she will LOVE it! As will I ...
Nice that things are getting a tiny bit warmer (well...at least over in these parts!) and we can get and eat raw things -- I know personally in the rain and somewhat cold of LA I want comfort and warm, when things brighten up I long for light! Glad you liked it and I hope your mom likes it too!
I bet that pesto would be delicious with cilantro instead of basil, too. Very nicely done, CFWG!!
Thanks, AJ! We used it for pizza last night and I'll bet a cilantro version would be great! I saved a little of the salad for lunch, but used the last of the pesto, so I'll try your version today.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
glad you liked it!