The article discusses a colorful citrus salad recipe created by Greens' executive chef Katie Reicher, featured in her upcoming cookbook 'Seasons of Greens.' The salad utilizes ingredients that are in season during early winter and spring, such as beets and various citrus fruits, creating a fresh and bright dish perfect for spring feasts. Additionally, a homemade chimichurri, made with fresh herbs, enhances the flavor profile, making the salad a delightful centerpiece for any gathering, embracing the rustic and vibrant aspects of seasonal cooking.
This colorful, citrusy salad may evoke summer, but it’s made with ingredients that are in season in early winter and through the spring.
Greens’ executive chef Katie Reicher emphasizes that the salad will add a lovely pop of brightness to your next spring feast.
Using seasonal ingredients, this salad offers a fresh approach and showcases vibrant colors ideal for entertaining.
The inclusion of a homemade chimichurri elevates the dish, integrating flavorful herbs to complement the natural sweetness of the citrus.
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