Yesterday (October 13th!) it was 100˚ F in Los Angeles. I already put my summer clothes away! I saw this salad recipe in yesterday’s Los Angeles Times and thought I would try it. I, of course, tweaked it. I added 2 cups of cooked chicken and left out the Hemp seeds. It was too hot to be schlepping around looking for Hemp seeds! Anyway, it was beautiful and delicious.
BLD’s Fresh Vegetable Salad
Note: Adapted from BLD in Los Angeles. Hemp seeds can be found at select well-stocked markets as well as most health food stores.
1½ tsp grated fresh ginger
1½ tsp coarsely chopped shallot
1½ tsp coarsely chopped fresh rosemary
2 Tbs soy sauce
2 Tbs honey
3 Tbs sweet rice vinegar
1½ Tbs fresh lemon juice
½ cup canola oil
In a blender, grind the ginger, shallots and rosemary to a paste.
Add the soy sauce, honey, vinegar, lemon juice to the ginger mixture and blend until fairly smooth.
With the blender running, slowly add the oil. This makes about three-fourths cup dressing, more than is needed for the remainder of the recipe. The dressing will keep, up to 3 days, covered and refrigerated
Fresh vegetable salad
2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
½ cup sliced or diced roasted and peeled red bell peppers
1 ½ cups French green beans (haricot vert), blanched, shocked and chopped
2 cups diced jicama
½ cup salad dressing, more as desired
1 cup daikon sprouts
¼ cup plus 2 Tbs hemp seeds
In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add one-half cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups of salad. Serve immediately.