Chopped Salad with Sumac Vinaigrette
#salad
#chopped
#sumac
#vinaigrette
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Tangy Sumac Vinaigrette 4 tbsp
- baby kale or salad greens of choice 2 ½ oz
- roasted pistachios or almonds ¼ cup
- of romaine lettuce ½ head
- small or medium red onions ¼
- of radishes ¼ bunch
- roasted sesame seeds 2 tbsp
- Kosher
📝
If your sesame seeds (or pepitas) are raw, toast them first for the best flavor. Heat a frying pan over medium heat. After a minute or two, add the sesame seeds or pepitas. Toast sesame seeds for 2 to 4 minutes or pepitas for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add the sesame seeds or pepitas to a rimmed sheet pan. Toast sesame seeds for 6 to 8 minutes in a 350ºF / 175ºC oven (8 to 10 minutes for pepitas). If you have Classic Hummus, add a dollop on top of the salad for a creamy element. Storage: This salad is best fresh, so only make as much as you can eat. Nutrition boost: Fold in some shredded carrots or thinly sliced red/yellow/orange bell peppers.
-
1Gather: Tangy Sumac Vinaigrette , baby kale or salad greens of choice , roasted pistachios or almonds , of romaine lettuce , small or medium red onions , of radishes , roasted sesame seeds , Kosher salt or sea salt and freshly cracked black pepper.
-
2Take the Tangy Sumac Vinaigrette out of the fridge. If it has solidified, place the jar in a bowl of hot water until liquid again.
-
3Tear the baby kale or salad greens into small pieces with your hands, or chop them. Chop the pistachios or almonds, if using.
-
4In a serving bowl, combine the chopped salad greens, romaine, sliced onions, plus radishes and chopped nuts if using.
-
5Measure out 4 tbsp Tangy Sumac Vinaigrette, then stir in the sesame seeds. Whisk well to combine and re-emulsify. Spoon the vinaigrette on top of the salad and toss with tongs or your hands to combine. Season with salt and pepper to taste.