Veggie Salad with Cilantro-Date Vinaigrette
From: Ian Seddon's Cookbook
🥘 Ingredients
- small jalapeño pepper 0.5-1
- fat garlic clove 2
- cilantro leaves only, as stems can be a bit bitter ½ cup
- Medjool dates 2
- large navel orange 1
- medium limes 2
- Dijon mustard 1-2 tsp
- kosher salt or fine sea salt ½ tsp
- Freshly
- extra virgin olive oil or avocado oil 6 tbsp
- roasted cashews or roasted sunflower seeds ¼ cup
- of radishes ½ bunch
- romaine lettuce 1 head
- red/orange/yellow bell pepper 1
- Kosher
Cilantro-Date Vinaigrette
For mild heat, remove the white membranes and seeds inside the pepper. Not a fan of cilantro? You can use flat-leaf parsley or fresh mint here (make sure to omit the thick stems). If you didn’t buy dates, use 2 tsp of pure maple syrup. After blending in step 2, taste and add another 1 tsp of maple syrup as desired. Note that the vinaigrette will be thinner in consistency.
If your cashews or sunflower seeds are raw, toast them first for the best flavor. Heat a frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For more veggies, top with shredded carrots and/or broccoli sprouts.
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1Prepare: small jalapeño pepper , fat garlic clove , cilantro leaves only, as stems can be a bit bitter , Medjool dates , large navel orange , medium limes , Dijon mustard , kosher salt or fine sea salt , Freshly cracked black pepper, extra virgin olive oil or avocado oil .
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2In a blender or food processor, combine the jalapeño, garlic, cilantro, dates, 1/4 cup orange juice, 3 tbsp lime juice, 1 tsp Dijon mustard, salt, black pepper to taste, and the olive oil.
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3Blend on high until the dressing is emulsified and well blended, scraping down the sides as you go. Taste, adding more lime juice for extra tang, salt to taste, or more mustard for creamy tang. Blend again.
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4Label and store in a sealed jar in the fridge for 7 to 10 days.
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5Gather: roasted cashews or roasted sunflower seeds , of radishes , romaine lettuce , red/orange/yellow bell pepper , 5-6 tbsp Cilantro-Date Vinaigrette, more as needed (from meal prep), Kosher salt or sea salt and freshly cracked black pepper.
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6Chop the cashews (leave sunflower seeds whole).
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7Optional: Wash the radishes very well, removing the greens. Thinly slice the radishes using a sharp knife or mandoline (with the safety glove!). NOTE: If you are making this salad again this week, you can slice all of them today and store the rest in a small airtight container or ziploc bag; refrigerate and use them the next time you make this salad.
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8In a serving bowl, combine the romaine, bell pepper, and radishes, if using. Pour on 5 tbsp of Cilantro-Date Vinaigrette and toss to coat with tongs. Add more dressing as desired. Scatter on the roasted cashews or sunflower seeds. Season to taste with salt and pepper.