Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick by Steen Celine

Author:Steen, Celine [Steen, Celine]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2017-07-25T04:00:00+00:00

SUMMER SALAD BOWL WITH CITRUS DRESSING

Gluten-Free

This salad makes for an ideal light summer lunch or side dish, composed of crunchy and colorful fresh vegetables, paired with a zippy citrusy dressing. Please see the vegetable list used here as a guideline, and choose any combination of in-season vegetables that tempts you the most. Raw golden beets are far more tender than their red counterpart and add a nice, almost juicy, crunch here. Since beets are less earthy-tasting when used raw, they are also far better received by beet haters.

YIELD: 4 servings, scant ½ cup (100 ml) dressing

3 tbsp (45 ml) grapeseed oil

3 tbsp (45 ml) seasoned rice vinegar

3 tbsp (45 ml) Spicy Citrus Sauce

2 tsp (13 g) agave nectar, or to taste

1 tbsp (10 g) minced shallot

Pinch coarse kosher salt, Aleppo pepper flakes and ground sumac

3 endives, trimmed, washed, gently spun dry and chopped

4 baby yellow beets, trimmed and peeled, cubed small

10 red radishes, trimmed and thinly sliced

9 oz (255 g) ready-to-eat fresh edamame, rinsed and drained

¾ cup (90 g) dry roasted walnut halves, coarsely chopped

Fresh flat-leaf parsley leaves, chopped

Whisk the oil, vinegar, citrus sauce, agave, shallot, salt, Aleppo pepper flakes and sumac in a small bowl to emulsify. Whisk again before serving if needed. Store leftovers in the refrigerator in an airtight container for up to 4 days, whisking before use again.

Divide the endive, beets, radishes and edamame among 4 bowls. Drizzle with dressing to taste, and top with walnuts and parsley. Serve immediately.

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