A crunchy, colorful salad.
Prep time: 15 minutes
3 large carrots (or enough to yield about 2 cups processed)
1 large stick celery (or enough to yield 1 to 1 1/2 cups processed)
1 apple cored and cut into wedges
1 cup chopped arugula
1 cup chopped young broccoli leaves
1/4 cup chopped chives
1/4 cup chopped parsley
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 cup chopped pecans
1/2 cup crumbled blue cheese
For the salad: Fire up your food processor and, using the thin slicing disk, slice up the carrots, apple, and celery. Of course, slicing with a knife is always an option. Scrape sliced vegetables into a bowl, and add the arugula, broccoli leaves, chives, and parsley.
Drizzle the lemon juice, then the olive oil, over the salad and toss to coat. Distribute to serving plates, sprinkling with pecans and crumbled blue cheese.
Variations: Endless. All kinds of greens (radish greens, lettuce, turnip greens, young kale, escarole) could be used.
Photo and recipe by Tod Dimmick