Make this simple healthy summer crowd-pleaser today. |
NO KID HUNGRY
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RECIPE
OF THE
MONTH
Dear
John,
Fire up the grill and forget about the burgers. Here's the
perfect summer salad featuring a mix of grilled and raw veggies. With
so many ingredients, this dish is substitution-friendly. Use your
imagination-or what's left in your fridge-to make it your
own.
Grilled Salad
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Chef Amanda Cohen's Too Many
Ingredient Grilled Salad
Serves 2-4
Ingredients:
*
1/4 cup soy sauce
*
1/4 cup sliced ginger
*
2 garlic cloves
*
1 1/4 cup olive oil
*
1/4 cup lemon juice
*
4 cups kale, washed and de-stemmed
*
2 cups green beans
*
2 small bulbs fennel, cut into quarters
*
1 large Idaho potato, par-cooked and
sliced
*
2 cups romaine lettuce, chopped
*
1/2 cup cherry tomatoes, halved
*
1 cup carrot, sliced into ribbons using
a peeler or mandoline
*
1/2 cup radishes, sliced
*
1/4 cup red onions, sliced
*
1/2 cup Persian cucumbers, sliced
*
1/2 cup cilantro leaves
*
1/4 cup parsley leaves
*
1/4 cup mint leaves
*
1/4 cup sesame seeds, toasted
*
salt to taste
Method:
1.
To prepare the salad dressing, blend soy
sauce, ginger, garlic, lemon juice and 1/4 cup olive oil on high speed
until smooth and creamy. Set aside.
2.
Toss kale in 1/4 cup of the olive oil.
Grill over very high heat until the kale reduces in size and turns
crispy at the edges. Remove from heat; it will continue to cook off
the grill. Slice into 1/2 inch pieces.
3.
Toss green beans, fennel and potato in
the remaining 3/4 cup olive oil. Grill over high heat until cooked
through and grill marks appear.
4.
In a large bowl, mix the grilled
vegetables with the remaining raw vegetables and herbs. Dress with the
prepared salad dressing. It's best when the grilled vegetables
are still hot!
5.
Garnish with sesame seeds and season to
taste. Serve immediately.
About Amanda Cohen
Amanda Cohen is the
James Beard-nominated chef and owner of Dirt Candy, the
award-winning vegetable restaurant on New York City's
Lower East Side. Dirt Candy was the first
vegetable-focused restaurant in the city and is a
pioneer of the vegetable-forward movement. Dirt
Candy's original location only had 18 seats and
was open for seven years, during which time it became
the first vegetarian restaurant in 17 years to receive
two stars from the New York Times, was recognized by the
Michelin Guide five years in a row, and won awards from
Amanda Gourmet Magazine, the Village Voice, and many others.
Cohen Its new location opened in January, 2015 and was the
first restaurant in the city to eliminate tipping and
share profits with its employees.
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