Greens and Grain Salad

Grains & Greens 3 (1).jpg

Orange Vinaigrette:

1 cup fresh orange juice + zest from the oranges

1 cup white balsamic vinegar

2 tbsp shallot, minced

1 tbsp ginger, minced

½ cup good quality honey

3 cups grapeseed or canola oil

Salt & Pepper, to taste

Green Goddess Dressing:

2 eggs

2 tbsp capers

1 tbsp garlic

1 tbsp dijon mustard

1 tsp fish sauce

2 tbsp lemon juice

2 tbsp worcestershire

4 cups grapeseed or canola oil

2 tbsp honey

¼ cup sour cream

2 tbsp Tabasco

4 tbsp soy sauce

½ cup white wine vinegar

1 cup spinach, packed

1 cup basil leaves, packed

1 avocado

Salt & Pepper, to taste

INGREDIENTS

Assembly for 1 serving, but can be multiplied as needed

To Assemble:

3 Cups of high quality greens (The more colorful the better. We like Red Oak, Frill Mustard, Kale, Frisee, and Red Sorrel)

1/2 cup cooked farro (quinoa or freekeh will also work)

¼ cup radish, sliced thinly

¼ cup orange supremes

¼ cup pickled cauliflower

½ cup fennel, shaved

¼ cup Green Goddess Dressing, recipe below

¼ cup Orange Vinaigrette, recipe below

DIRECTIONS

To Assemble:

In a large bowl, combine the greens, farro, radish, oranges, cauliflower, and fennel with the orange vinaigrette. Lightly toss to gently combine.

 On a serving bowl, evenly spread the Green Goddess on the bottom. Place the dressed salad on top and serve immediately.

For Goddess Dressing:

In a blender, place the eggs, capers, garlic, dijon, fish sauce, salt and pepper. Puree until smooth.

 With the blender running on low, slowly stream in the oil until the mixture is emulsified & thick. Once that has occurred, blend in the honey, sour cream, Tabasco, soy sauce, white wine vinegar, basil, spinach, and avocado.

Taste for seasoning, adjust with salt & pepper and serve immediately.

(NOTE - this will make more than you’ll need for Greens & Grains salad, but it’s great served as a dip with crudites or as a spread on a sandwich.)

For Orange Vinaigrette:

Combine the orange juice, zest, vinegar, shallot, ginger and honey in a large bowl. Slowly stream in the oil and whisk vigorously until mixture comes together. Don’t worry if it is not totally emulsified. Season to taste with salt & pepper.




Salad, Vegetarian/VeganRed Rooster Overtownlunch, dinner