Summer Salad Bowl With Citrus Dressing

Summer Salad Bowl With Citrus Dressing

This salad makes for an ideal light summer lunch or side dish, composed of crunchy and colorful fresh vegetables,
paired with a zippy citrusy dressing. Please see the vegetable list used here as a guideline, and choose any
combination of in-season vegetables that tempts you the most. Raw golden beets are far more tender than their red
counterpart and add a nice, almost juicy, crunch here. Since beets are less earthy-tasting when used raw, they are
also far better received by beet haters.


4 servings, scant ½ cup dressing


  • 3 tbsp grapeseed oil
  • 3 tbsp seasoned rice vinegar
  • 3 tbsp Spicy Citrus Sauce
  • 2 tsp agave nectar, or to taste
  • 1 tbsp minced shallot
  • Pinch coarse kosher salt, Aleppo pepper flakes and ground sumac
  • 3 endives, trimmed, washed, gently spun dry and chopped
  • 4 baby yellow beets, trimmed and peeled, cubed small
  • 10 red radishes, trimmed and thinly sliced
  • 9 oz ready-to-eat fresh edamame, rinsed and drained
  • ¾ cup dry roasted walnut halves, coarsely chopped
  • Fresh flat-leaf parsley leaves, chopped


  1. Whisk the oil, vinegar, citrus sauce, agave, shallot, salt, Aleppo pepper flakes and sumac in a small bowl to
  2. Whisk again before serving if needed.
  3. Store leftovers in the refrigerator in an airtight container for up to 4 days, whisking before use again.
  4. Divide the endive, beets, radishes and edamame among 4 bowls.
  5. Drizzle with dressing to taste, and top with walnuts and parsley. Serve immediately







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