"PURPLE SALAD":

PURPLE SALAD:

BLEND EMERIL LAGASSE'S PICKLED EGGS, BEETS RECIPE WITH A PURPLE, CABBAGE COLE SLAW. ADD GRAPE TOMATOES, CORN SALSA, CHICHARRONES, FRESH, GRATED CARROTS, SHREDDED MONTEREY JACK CHEESE TO IT. TOSS WITH CEASER DRESSING. THEN, SERVE IN BAKED, TURKEY BACON BOWLS, TUCKED INSIDE SOURDOUGH BREAD BOWLS.

***TRY TO ADD MICROGREENS IN THREE DIFFERENT COLORS OF GREEN TO THIS SALAD, 50/50 RATIO. CHICHARRONES SHOULD BE LIGHTLY USED, LIKE CROUTONS. MOSTLY, RAW, FRESH, CLEANED, RADISH SLICES, ADD MORE CRUNCH TO THIS PURPLE SALAD.

THE ONE TYPE OF MICROGREENS THAT TURNS RED, LIKE LICHEN MOSS, WHEN DEPRIVED OF UV RAYS, SEEMS PROMISING FOR THIS SALAD RECIPE. SOAK ALL SPROUTS (PEA SPROUT-SIZED FROM PACIFIC OCEAN MARKET, IN 4 CUPS OF COLD WATER, 1 CUP OF CHLORINE BLEACH, FOR AN ENTIRE DAY IN THE FRIDGE, BEFORE DRAINING AND RINSING.***