Author Notes: My friends Dot and Dave are responsible for both the concept and the name of this raw salad. A few years ago, Dave started to create salad "designs" that were beautiful and different with each serving. Dot, who as a teenager worked for a florist by the name of Milo Bixby, declared the salads as colorful and artistic as Milo's floral arrangements. Hence, the Milo Bixby Salad. The only real requirement for making these salads is the vegetables and herbs are garden or farm fresh - preferably local. Radishes are always included in my Milos because they add bite, color, and heat to the salad. You can create any design using the colors and shapes of the vegetables as your artistic palette. You can also use whatever salad ingredients you choose, as well as herbs and edible flowers. I am listing the ingredients used in the salad pictured here, but the combinations of ingredients you use are endless.
Note: Leftovers can be used to make a gazpacho.
Serves 4 portions
- 1 large cucumber or several Kirby cukes, sliced
- 1/2 pint sungold cherry tomatoes, cut in half
- 1 bunch radishes, sliced
- 2 or 3 bell peppers, assorted colors (I used yellow, red, and purple) sliced. Also use the tops and bottoms of the peppers by cutting them in sections
- a few chives, chopped
- juice of one lime
- sea salt and ground black pepper
- Wash and slice or chop all the vegetables according to your preference.
- After all your vegetables are prepped, arrange the items in a nice pattern on a plain oval platter (or any shape to your liking).
- Sprinkle with chives, and sprinkle the lime juice over the salad. Lightly sprinkle with salt and a fine dusting of pepper.
- Allow the salad to sit for an hour before serving so the lime juice and seasoning permeate the vegetables. Milo Bixby salads are best eaten at room temperature.
- This recipe was entered in the contest for Your Best Radishes or Turnips
- This recipe was entered in the contest for Your Best Root Vegetable Side