originally posted July 16, 2020

Ingredients

Salad:

Little gems cut or torn
Thin sliced carrots (either rounds or julienned strips)
Thin sliced carrots (as above)
Thin sliced radishes (as above)
1-2 marigold heads, pulled apart into petals for garnish

Salad Preparation:

Arrange beautifully in bowl or on long low dish/presentation plate. Scatter or cluster the thin sliced vegetables on top of the little gems and then liberally festoon the whole kit and caboodle with marigold petals. Set aside.

Dressing:

1 garlic clove (or a ton, depending on your taste)
1 cup packed basil leaves, coarsely chopped
¼ cup extra virgin olive oil
1 ½ tablespoons champagne vinegar
Pinch or two crushed red pepper
Salt and freshly ground black pepper

Dressing Preparation

In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar, and crushed red pepper and process until smooth. Season with salt and pepper to taste.

Drizzle dressing in a fanciful zigzag over colorpalooza salad. Enjoy immediately.

Dressing also delicious with grilled fish, chicken, root vegetables, or lamb.