Category: salads

Asparagus and Orange Salad

8 oz. asparagus, trimmed and cut into two inch pieces
2 oranges
2 ripe tomatoes, cut into eighths
2 oz. romaine lettuce leaves, shredded
2 tablespoon extra virgin olive oil
1/2 tsp. umeboshi vinegar
dash celtic sea salt salad seasoning
dash cayenne pepper

Place the asparagus in a serving bowl or platter. Grate zest from half of an orange and reserve. Peel both oranges and cut into segments, without the membrane. Squeeze out the juice from the membrane and reserve this juice.

Place the orange segments, tomatoes and lettuce in the bowl with the asparagus. Combine the oil and vinegar and add one tablespoon of the reserved orange juice and one teaspoon of the rind.

Season with the celtic sea salt and if being served as a winter dish, plenty of cayenne pepper. Just before serving, pour the dressing onto the salad and mix gently to coat.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/

 

Artichoke Salad

12 artichokes, stems removed
1 bunch mint, chopped
2 lemons, juiced
2 bay Leaves
2 cloves garlic, finely chopped

1 teaspoon umeboshi vinegar
1 bunch basil, chopped
1 teaspoon olive oil
celtic sea salt, to taste
cayenne pepper to taste

Cut artichoke heart in pieces. Place in a bowl. Put the mint , the juice of 1 1/2 lemons, bay leaves, garlic vinegar, and the basil in a blender and blend on slow speed. Drizzle the olive oil in the mixture and blend again. Check for desired taste with salt and pepper and make adjustments if necessary..

Pour over the artichokes along with the rest of the lemon juice and allow 2-3 hours for it to marinate before serving. If this is too”raw” for you, then either marinate overnight or place in a Dehydrator at 105 degrees for 4-6 hours before serving. For a warm winter’s dish, choose the latter option.

Dorit’s Website: https://elegantlyrawdoreet.com/about-doreet/