07 May, 2015

BLD's Fresh Vegetable Salad

Rice vinegar is used to perk up or heighten flavors, and instead of a tart vinegar, it is used in this recipe to soften the edges of the dressing and let the fresh vegetables shine.


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 servings
Salad dressing
1.5 tsp grated fresh ginger
1.5 tsp coarsely chopped shallot sliced green onions
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 red orange bell peppers
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

Garnish
1 cup daikon sprouts
1/4 cup plus 2 Tbsp hemp seeds


BLD Restaurant's fresh vegetable salad directions
Prepare 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.


Prepare Salad
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.


Serve
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.


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Page Last Modified 25 May 2015

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