Red Oak Leaf Salad


red oak leaf lettuce (or other salad greens of choice)

2-3 tablespoons fresh parsley, cilantro, mint and/or oregano (I used all four)

1/4 cup toasted hazelnuts (roughly chopped)

1/2 cup roasted baby beet strips

1 grapefruit (in segments)

salt, pepper, olive oil

roasted carrot vinaigrette (see recipe below)


*Pre-heat oven to 375 degrees F. Wash and peel beets. Slice into thin strips. Add to baking pan. Drizzle with 1-2 tablespoons of olive oil. Sprinkle with salt and pepper. Roast in oven for 20-25 minutes, or until beets are crispy. Set aside.

*Wash salad greens and herbs. Add to bowl and mix to combine. Peel and slice grapefruit (remove pith). Chop hazelnuts. Heat small frying pan on medium low. Add hazelnuts to dry pan and roast for 8-10 minutes or just until you smell the hazelnuts.

*Plate the salad by arranging greens and herbs, beets, grapefruit, and hazelnuts. Add 1-2 tablespoons of vinaigrette in dollops to plate. Drizzle plate with olive oil. Reserve remaining vinaigrette.


2 roasted baby carrots

1 sauteed shallot

juice from 1 lime

1 tablespoon white balsamic vinegar

1 teaspoon dijon vinegar

1/4 cup olive oil


*Chop shallot. Saute in olive oil until soft

.*Blend all ingredients in food processor.