A sweet rose vinaigrette pirouettes alongside the spicy kick of arugula and radishes in a salad that dances on your tastebuds.
Does rose vinaigrette smell better than it tastes? You be the judge, but one thing is for sure: your guests won’t stop talking about their sensory experience either way. Rose preserves are available at Turkish and Armenian grocery stores like Arax Market in Watertown. Middle Eastern and Indian groceries are also likely to have it in stock. You might try making this vinaigrette with rose water, which is more widely available at Middle Eastern, Indian, and health food stores.
Use watermelon radishes if you can find them. These tiny jewels, named because they look like watermelons when sliced open, add a burst of beautiful and surprising color to your winter table. I found mine (along with the other salad ingredients) at the Siena Farms stand at the Copley Square Farmers Market in Boston.
What follows below is more of a guideline than a recipe. All amounts can be varied to taste. Experiment with the right amount of rose jam and sweetener that works for you.
Time: 20 minutes
Serves: 6
Ingredients:
For the Salad:
8-12 oz Arugula (or several handfuls), washed, spun, and patted dry
2 apples, cut into 1/2-1″ chunks. (if making the salad in advance, toss cut apples with lemon juice and refrigerate)
2 watermelon radishes, washed, scrubbed, and cut into half-moons
handful walnut pieces
For the Vinaigrette:
1-2T rose preserves
1-2T honey
~4T EVOO
Juice of 1 lemon
Sprinkle of Cinnamon
Salt to taste
1. Toss together salad ingredients except walnuts.
2. Whisk together vinaigrette ingredients, adjusting rose and sweetness to taste.
3. Toss salad with vinaigrette. Sprinkle with walnuts. Serve to delighted and fascinated guests who will ask, “what smells so unbelievably good?”