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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.
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Chef Amanda Cohen’s Too Many Ingredient Grilled Salad
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| Serves 2-4 |
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Ingredients:
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1/4 cup soy sauce
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1/4 cup sliced ginger
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2 garlic cloves |
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1 1/4 cup olive oil |
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1/4 cup lemon juice |
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4 cups kale, washed and de-stemmed |
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2 cups green beans |
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2 small bulbs fennel, cut into quarters
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1 large Idaho potato, par-cooked and sliced |
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2 cups romaine lettuce, chopped |
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1/2 cup cherry tomatoes, halved |
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1 cup carrot, sliced into ribbons using a peeler or mandoline |
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1/2 cup radishes, sliced |
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1/4 cup red onions, sliced |
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1/2 cup Persian cucumbers, sliced |
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1/2 cup cilantro leaves |
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1/4 cup parsley leaves |
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1/4 cup mint leaves |
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1/4 cup sesame seeds, toasted |
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salt to taste |
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Method:
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1.
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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. |
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2.
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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.
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3.
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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.
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4.
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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!
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5.
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Garnish with sesame seeds and season to taste. Serve immediately.
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About Amanda Cohen
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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 Gourmet Magazine, the Village Voice, and many others. 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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