Ingredients:
Serves 1
1 watermelon radish
4-5 rainbow carrots
Small handful of french sorrel, rolled and then chopped thinly
Small handful of broccoli flowers
1 tbsp chopped cilantro
1/4 of an orange
1 egg
2 tbsp olive oil
Salt + Pepper
Directions:
Preheat oven to 400 degrees. While waiting for oven to preheat, cut watermelon radish into small thin pieces and chop carrots thinly so that they are small circles. Lay out carrots and radish pieces on a foil lined baking sheet. Drizzle with 1 tbsp olive oil and mix so that all the pieces are covered with oil. Add a generous pinch of salt then put into the oven. Roast for 15 minutes.
While the carrots and radish are roasting, boil water in a small pot. When water comes to a boil, lower to medium heat and add your egg carefully with a slotted spoon so that the shell doesn't crack. Cook for 6-7 minutes for soft boiled and 9-10 for hard boiled.
In a small bowl, squeeze orange juice and add 1 tbsp olive oil.
Lay out radishes, carrots, sorrel, and broccoli flowers on a plate. Drizzle the dressing generously over the vegetables. Cut the egg into small pieces and lay out on the plate. Add cilantro, a pinch of salt, and desired amount of pepper. Enjoy!
Notes:
This delicious salad was created with only Farmer's Market ingredients. I love using produce that is in season & locally sourced. If you aren't into eggs, try some tofu or chicken. This salad would be perfect if made the night before! Just remember to store the dressing separately until you're ready to eat it. I am no chef and I may not know the proper cooking terms but this recipe is meant for anyone to make who wants a whole and nutritious lunch!
Try it out and let me know what you think! Tag @chloejaide if you try it and I'll repost your creation.