Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
Fergus Henderson’s Red Salad
For the salad:
2 raw beetroot, peeled and finely grated
1/4 raw red cabbage with its core cut out, very finely sliced
1 very small red onion, peeled, cut in half from top to bottom and finely sliced (to mellow its bite, soak in cold water while you make the rest of the salad, then drain)
6 healthy dollops of crème fraîche
2 healthy bunches of chervil, picked
For the dressing:
Healthy splashes of extra virgin olive oil
A little gesture of balsamic vinegar
A small handful of extra-fine capers
Sea salt and black pepper
1. Mix everything together for the dressing.
2. Toss all your raw red vegetables in the dressing, taste and adjust seasoning, then on six plates place a bushel of this red mixture.
3. Next to this, nustle your blob of crème fraîche as if the two ingredients were good friends, not on top of each other as if they were lovers.
4. Finally a clump of the chervil rested next to the other ingredients in the friendly fashion. A very striking salad ready for the eater to mess up.
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