I once saw Jamie Oliver show a couple boys how to prepare a rainbow salad with a homemade dressing on an episode of Jamie Oliver’s Food Revolution. I searched online for quite a while to see if I could find the recipe. I finally came upon a video of another Jamie Oliver show – Jamie’s 30 Minute Meals. He prepares a rainbow salad in this show. I can’t guarantee that it is exactly the same recipe, but I imagine it’s pretty similar if not the same. Here is the recipe taken from his 30 Minute Meals show:
- 5 or 6 sprigs of tarragon (leaves removed) (mint or basil are another option)
- 3-4 tablespoons extra virgin olive oil
- 2 tablespoons red (or white) wine vinegar
- 2 tablespoons plain yogurt
- 1/2 a red chili (keep or remove seeds, it’s up to you)
- 1 clove of garlic
- For the salad
- 3 Small Red Beets
- 3 Small Orange Beets
- 2 Carrots
- 1 Bulb Fennel
- 1 Summer squash
- 1 Zucchini
- 1 tops of Punnet of cress (optional)
- Combine all ingredients in a blender or food processor. Taste and adjust flavor as you see fit.
- Clean and prepare all ingredients to fit into your food processor with the large shredding disc attached. Do one vegetable at a time, to create a layer look. Drizzle the salad with dressing and serve.
Take this recipe as a guide. Use whatever you find fresh to create a dazzling display of color in your salad bowl. Here is what I used the first time I made this salad.
2 red beets
1 bulb fennel
1 green Zucchini
1 yellow Zucchini
1 baby romaine heart (this I just sliced with a knife)
You could also use different colored bell peppers, green cabbage, red cabbage, different colors of carrots (purple, red, yellow), summer squash, cucumbers, etc. Be creative and find what is in season right now in your area.
I also wanted to mention that I took this salad to a church picnic. People starting place it on top of their hamburgers. People loved that! There is another way to use this salad.
The dressing itself doesn’t make a whole lot. I think for the amount of veggies I used, you need a double batch, which is what I made. The dressing tastes really good even if you decide not to use the chili. The raw garlic that I used in it that I got from the farmer’s market, provided a nice pleasant heat.