OMG! This quick salad is so fresh, healthy, and appetizing it will have you making another batch the next day! I’m not on a diet by any stretch, but this sexy little salad is so tasty it makes me want to refocus what I eat! Give it a try and feel free to share this recipe with whomever you please!
Chef Josh Marks
1 c white grapes sliced in half (organic if your are feeling fancy)
1 vacuum seal pack of grapefruit segments (yes, I cheated! lol)
1 Asian Pear – cut in half, core, and thinly slice
1 c honey dew melon
1 navel orange – juiced
1/2 lemon – juiced
4 tb blood orange infused olive oil (I got mine from TJ Maxx in a tiny little bottle for $2)
1 tb chopped cilantro
tiny pinch of salt
1 small turnip root
Thinly slice or shave your turnip root with a mandolin slicer or a box grater and deep dry on 365F for 4-5 mins until crisp and golden brown. Drain on paper towel and season with salt as soon as the turnip chips leave the fryer. To make vinaigrette add orange juice, lemon juice, and pinch of salt to a medium bowl and whisk in a slow stream of blood orange olive oil to emulsify. Carefully toss prepped fruit in vinaigrette and finish with cilantro.
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