This salad utilizes a lot of winter and early spring ingredients. So it’s a good fit for this time of year. I paired it with a homemade tahini dressing (instructions below) but you could toss on any favorite of your own.
Greens (Lollo Rosa lettuce from our garden)
Radish (I used watermelon radishes from our garden, but any will work!)
Homemade tahini dressing*
Place greens in bowl. Peel clementines, separate segments, thinly slice/shave radishes, combine in bowl. Chop scallions and parsley, add to bowl. Slice pickled beets, add to bowl. Sprinkle with pumpkin seeds and blue cheese crumbles (can omit if you wish to keep it vegan).
Ingredients and instructions for tahini dressing:
Apple cider vinegar
You can make either an individual serving of dressing or enough for the whole family (or to save for later). So rather than give you precise amounts, I’ll explain in more general terms.
The ratio for this dressing is two parts oil to one part vinegar. Then you use the same amount of tahini and honey as you did vinegar. In other words, if you used two tablespoons of vinegar; you will use two tablespoons of honey and two tablespoons of tahini. Whisk together and then add the salt and pepper to taste. That’s it!