A Restaurant secret recipe for a fresh
vegetable salad that I absolutely love.
This recipe comes from BLD in Los Angeles. This is a bright and
colorful salad of crunchy fresh corn, edamame, roasted bell
peppers, green beans and more. They toss the salad in a sweet and
tangy dressing and top it with fresh sprouts and nutty hemp seeds.
Hemp seeds are full of nutrition and make for a great salad topper.
You can find hemp seeds in most health food stores or you can
order them online
Salad dressing:
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons coarsely chopped shallot
1 1/2 teaspoons coarsely chopped fresh rosemary
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons sweet rice vinegar
1 1/2 tablespoons fresh lemon juice
1/2 cup canola oil
In a blender, grind the ginger, shallots and rosemary to a paste.
Add the soy sauce, honey, vinegar, lemon juice to the ginger
mixture and blend until fairly smooth.
With the blender running, slowly add the oil. This makes about
three-fourths cup dressing, more than is needed for the remainder
of the recipe. The dressing will keep, up to 3 days, covered and
refrigerated.
Fresh vegetable salad:
2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
1/2 cup sliced or diced roasted and peeled red bell peppers
1 1/2 cups French green beans (haricot vert), blanched, shocked and
chopped
2 cups diced jicama
1/2 cup salad dressing, more as desired
1 cup daikon sprouts
1/4 cup plus 2 tablespoons hemp seeds
In a large bowl, combine the edamame, corn, avocado, cashews,
peppers, green beans and jicama. Add one-half cup of the dressing
and toss to coat. Taste, and add additional dressing if desired.
Divide the salad among 4 plates and garnish with the daikon sprouts
and hemp seeds. This makes about 8 cups of salad. Serve immediately.
Servings: 4 to 6
Source: LA Times
vegetable salad that I absolutely love.
This recipe comes from BLD in Los Angeles. This is a bright and
colorful salad of crunchy fresh corn, edamame, roasted bell
peppers, green beans and more. They toss the salad in a sweet and
tangy dressing and top it with fresh sprouts and nutty hemp seeds.
Hemp seeds are full of nutrition and make for a great salad topper.
You can find hemp seeds in most health food stores or you can
order them online
Salad dressing:
1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons coarsely chopped shallot
1 1/2 teaspoons coarsely chopped fresh rosemary
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons sweet rice vinegar
1 1/2 tablespoons fresh lemon juice
1/2 cup canola oil
In a blender, grind the ginger, shallots and rosemary to a paste.
Add the soy sauce, honey, vinegar, lemon juice to the ginger
mixture and blend until fairly smooth.
With the blender running, slowly add the oil. This makes about
three-fourths cup dressing, more than is needed for the remainder
of the recipe. The dressing will keep, up to 3 days, covered and
refrigerated.
Fresh vegetable salad:
2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
1/2 cup sliced or diced roasted and peeled red bell peppers
1 1/2 cups French green beans (haricot vert), blanched, shocked and
chopped
2 cups diced jicama
1/2 cup salad dressing, more as desired
1 cup daikon sprouts
1/4 cup plus 2 tablespoons hemp seeds
In a large bowl, combine the edamame, corn, avocado, cashews,
peppers, green beans and jicama. Add one-half cup of the dressing
and toss to coat. Taste, and add additional dressing if desired.
Divide the salad among 4 plates and garnish with the daikon sprouts
and hemp seeds. This makes about 8 cups of salad. Serve immediately.
Servings: 4 to 6
Source: LA Times
