Our 3 Chefs share a healthy salad recipe perfect for spring!

Dandelion, kale & kohlrabi salad 

Ingredients:

• 1 cup baby spinach
• 1 cup dandelion, torn
• 1 cup kale, torn
• ¼ cup celery leaves and mint leaves torn and mixed
• ½ cup celery hearts cut on a bias
• 1 cup fennel shaved
• ½ cup kohlrabi peeled and thinly sliced
• 1 large radish sliced
• ½ cup cooked basmati rice
• ½ cup whole almonds, toasted coarsely chopped

Masala red wine vinaigrette:

•  ½ cup red wine vinegar
• 3 tbsp sherry vinegar
• 1 tsp lemon juice
• 2 tsp honey
• 1 cup olive oil
• 1 tsp shallots, finely chopped
• 1 tbsp store bought Masala Spice Mix
• Salt and pepper to taste

Method:

For dressing:

In a blender blend the vinegars, lemon juice, honey, Masala Spice, and salt and pepper.

Next, slowly add in the olive oil to emulsify.

Pour dressing into a bowl, add the chopped shallots, and refrigerate.

For salad:

Toss the celery, kohlrabi, fennel and radish with some of the dressing. Then season with salt and pepper.

In a separate bowl, toss the greens and mix in the dressing.

On a serving plate spread the Kohlrabi, fennel and celery mixture on the base of the plate. Next, scatter the kale mix on top of that.

Garnish with fennel fronds, celery leaves, and mint leaves.

Top everything off with the toasted almonds and basmati rice.

Serves 4.

Courtesy Michael Bonacini

www.oliverbonacini.com

@oliver_bonacini