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Winter Salad

Serves 2 - 4

© by Deanna Sandoval

Ingredients

Tahini and Morita Dressing

  • Cashews 1 cup, toasted
  • Morita Chile Pepper 1 (see Note)
  • Garlic Cloves 1/4 cup
  • Kosher Salt 1 Tbs
  • Pepper 1 tsp
  • Coriander Seeds 1/4 tsp
  • Lemon Juice 2 Tbs
  • Tahini 2 Tbs
  • Sesame Oil 2 Tbs
  • Zest of 1 Lemon

Salad

  • Broccoli Florets 1 cup
  • Brussels Sprouts 1 cup, trimmed and halved
  • Fennel 1 bulb, cut into 1/2-inch cubes (1 cup)
  • Sweet Potato 1, cut into 1/2-inch cubes (1 cup)
  • Extra-Virgin Olive Oil 1/4 cup
  • Salt and Pepper to taste
  • Baby Kale 2 cups
  • Almonds 1/2 cup, toasted
  • Radish Sprouts 1/2 cup
  • Pomegranate Seeds 1/2 cup
Note: Beautifully pigmented in purple-red, morita chile peppers are dried and smoked red jalapeños. They are available whole or crushed at Mexican markets, specialty grocers, or online.

Cook It

  1. Make the dressing: Combine all ingredients in a blender. Pour in 1 cup of water and blend for 3 minutes, until smooth.
  2. Preheat oven to 350°F.
  3. In a large bowl, combine broccoli, Brussels sprouts, fennel, and sweet potato. Add oil, salt, and pepper. Spread out on a baking sheet and roast for 15 minutes.
  4. In a bowl, combine roasted vegetables, kale, and 1/2 cup of dressing and toss to mix. Transfer to a serving bowl. Top with toasted almonds, radish sprouts, and pomegranate seeds.
Excerpted from San Diego Cooks: Recipes from the Region’s Favorite Eateries, Bakeries, and Bars by Ligaya Malones. Introductory text slightly abridged. Photography by Deanna Sandoval. Copyright © 2024 by Ligaya Malones and Deanna Sandoval. Recipes copyright © 2024 by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.