BLD Restaurant's fresh vegetable salad ingredients (15)
Makes about 3/4 cups salad dressing
Makes about 8 cups salad or about 4 to 6 servingsSalad dressing
1.5 tsp grated fresh ginger
1.5 tsp coarsely chopped fresh rosemary
2 Tbsp soy sauce
2 Tbsp honey
3 Tbsp sweet rice vinegar
1.5 Tbsp fresh lemon juice
0.5 cup canola oil
Fresh vegetable salad
1.5 cups French green beans (haricot vert), blanched, shocked and chopped
0.5 cup sliced or diced roasted and peeled
2/3 cup toasted and salted cashews
2 cups shelled edamame beans
1 cup raw fresh yellow corn (Tips for selecting are here.)
2/3 cup diced avocado
2 cups diced jicama
0.5 cup salad dressing (recipe included), more or less to taste
1 cup daikon sprouts
1/4 cup plus 2 Tbsp hemp seeds
BLD Restaurant's fresh vegetable salad directionsPrepare dressing
In a blender, grind the ginger, shallots and rosemary to a paste.
Add the first three liquids to the ginger mixture and blend until fairly smooth.
With the blender running, slowly add the oil. Serve immediately or cover and refrigerate up to three (3) days.
In a large bowl, combine all of the vegetables and the cashews. Then, add 1/2 cup of the dressing and toss to coat. Taste, and add additional dressing if desired.
Divide the salad among four to six (4 - 6) plates. Garnish with the daikon sprouts and hemp seeds. Serve immediately.
Slightly adapts Carter, Noelle. "BLD's fresh vegetable salad." Los Angeles Times. Tribune Publishing Company 13 Oct. 2011. Web. 26 Apr. 2015.
Page Last Modified 25 May 2015