after spending a fair amount of time on sunday at the farmers market i had to figure out something
super healthy to use all of the fresh produce. this was really really good.
chopped thai salad with sesame garlic dressing
•⅓ cup canola oil
•3 cloves garlic, peeled
•3 tablespoons low sodium soy sauce
•2 tablespoons water
•2 tablespoons white distilled vinegar
•2 tablespoons honey
•1 tablespoon sesame oil
•1 tablespoon lemongrass paste
•16 ounces frozen shelled edamame
•5-6 cups baby kale shredded
•3 large carrots shredded
•2 bell peppers (1 red, 1 yellow) sliced very thin
•1 cup cilantro leaves chopped ( i used about 1/2 cup) i feel that cilantro is strong
•3 green onions
•¾ cup cashews chopped (trader joe's thai lime and chili cashews are the best)
1.puree all the dressing ingredients in a food processor until smooth.
transfer to a dressing jar.
2.cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. drain and allow it to cool. meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
3.roughly chop cashews and edamame. toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. drizzle with the dressing, toss gently a few times, and serve immediately.
the watermelon salad turned out much better than i thought it would. the one we had over the weekend was superb and this attempt at duplication came out very very good.
coarse sea salt
home made ricotta (sort of the key ingredient)
extra virgin olive oil
slice the watermelon into slices. pat it dry - it is super wet so you might have to do this a few times.
brush it with olive oil and grill it for a few minutes look for the grill marks. its delicate to you need to handle it carefully. then cut it into large cubes.
layer it with the ricotta and another slice of watermelon season with sea salt and pepper. sprinkle with julienne basil. drizzle with balsamic vinegar. sprinkle with heirloom tomatoes.