Green Vegan Friendly Plate
Start with baby spinach. Add seared scallops, hearts of palm, fennel, roasted red pepper, dried cranberry, asiago, pistachios, and buckwheat. Finish with tahini lemon. Taste before serving and adjust acid, crunch, and salt.
Ingredients
baby spinachseared scallopshearts of palmfennelroasted red pepperdried cranberryasiagopistachiosbuckwheattahini lemon
Tasting Notes
Start with baby spinach. Add seared scallops, hearts of palm, fennel, roasted red pepper, dried cranberry, asiago, pistachios, and buckwheat. Finish with tahini lemon. Taste before serving and adjust acid, crunch, and salt.
Salad Lingerie™
Try a blend of 70% olive oil and 25% vinegar with a dash of soy sauce instead of salt and a spoonful of mayonnaise. Whisk with a fork for 60 seconds or use a food processor.
You don't dress up a great salad idea with store-bought dressing — our salads always wear custom-made lingerie.
Add Some CrewCrunch™
If you must wear something, a classic crew neck is always a safe bet. Likewise, crunchy toasted bread croutons are always a good add-on to any salad.
Try this simple recipe: take four large pieces of whatever bread you have, sourdough best, and cut into large cubes. Place on a toaster oven rack or oven rack. Drizzle with olive oil, salt and pepper to taste. Add sage and rosemary fresh herbs. Cook on low heat at 200–250°F for 20–30 minutes.
