Well, I didn't hold a hosting party for TEDx Manhattan's live webcast yesterday of "Changing the Way We Eat", but I had a lot of fun playing with my food while watching it.
There was really nothing to making this salad except tearing up a few radicchio leaves, breaking up a few cauliflower florets, slicing an Anjou pear and topping it with delicious Ginger Sesame Vinaigrette.
My palette of gorgeous colors:
Ginger Sesame Vinaigrette
1 small shallot
1 tbs grated fresh ginger
2 tbs tahini
1/4 cup toasted sesame oil
1/4 cup organic brown rice vinegar
1/4 cup organic canola oil
1 tbs freshly squeezed orange or lime juice (I used orange)
2 tbs toasted hulled sesame seeds (I omitted for this recipe)
Place all ingredients except sesame seeds in bowl and emulsify with handheld blender (I made it in a small food processor). Stir in sesame seeds. Makes about 1 cup. Recipe from Clean Food cookbook.
The Ginger Sesame Vinaigrette, oh so fresh.
Here's just a picture that looks so fresh and pretty.
Makes a nutritious snack. Cauliflower is not only an anti-inflammatory food, but is loaded with antioxidants and is a very good source of omega-3 fatty acids.
Squeeze a little lemon over the pears to keep them fresh looking if packaging leftovers for later.