|Goat's cheese, beetroot, pistachios and nuts grace this parrothead salad|
Cake in Chestnut Hill is the cafe attached to Robertson's the Florist - one of the landmarks on what is fondly called "The Ave" (or Germantown Avenue to those not in the know).
The lunch menu includes such dazzlers as a goat cheese and beetroot salad.
Cake's salad is actually a version of a Parrothead Salad, which I decided to replicate for a summer gathering at the Jersey Shore, using the freshest ingredients from our local farm stand.
I fell in love with the salad and when I started researching recipes, hoping to emulate this awesome salad, I also fell love with the name of Parrothead Salad. I just can't stop saying it, or making it!
There are endless versions of this salad online.
Parrothead Salad is a catch all term which includes any brightly colored salad featuring raw nuts, blueberries, fruit and the odd vegetable: beetroot, because of its stunning coloration, seems to be a favorite.
Here are two recipes I liked the sound of.
- The first is from a perennial source, allrecipes.com,
- the second version also throws raisins into the mix, recipe here.
You don't really need a recipe, just mix and match your raw ingredients.
Have fun and play around with the salad until you're happy with your eye-popping mound of fresh fruit and veg.