Rainbow Easter Salad Recipe 475

Steps:

• Thinly slice half of radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 3 Tbsp. juice; save one half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes; toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 Tbsp. oil and toss again. Taste and season with more kosher salt if needed.
• Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.

Steps:

• Cut the beetroot, carrot and salami into thin sticks. Peel the pomegranate. Prepare a large flat plate. Place the ingredients around the plate in the following order: beetroot, peanuts, pomegranate, French fries, carrot, salami (see the picture). Pour the mayonnaise in the middle. Mix the rainbow Easter salad right before serving.

Steps:

• Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.