Friday, April 18, 2014

spring salad for easter


As I was thinking about a salad for Easter, lettuce cups came to mind. Spring vegetables and the easiest cashew dressing ever; with raw and steamed veggies and caramelized shallots, they turned out delicious. Can be eaten with a fork... but I prefer just picking them up.

These amounts made enough for 6 lettuce cups-
6 cherry tomatoes, sliced in half
1/4 cup diced carrot
1/4 cup diced red pepper
1/2 cup edamame
5 asparagus tips, chopped
1 medium shallot, sliced
1 ear of corn, kernels sliced off

boston lettuce, washed and leaves separated to make cups
fresh chives


for the dressing-
1/4 cup raw cashews
2 TB red wine vinegar
2 TB water
1 very small garlic clove
good pinch of salt
lots of pepper

for the dressing -
Blend everything together in a high speed blender, blend tec, bullet, whatever you have. Stir in the pepper. You can add a bit more water if you want it to be thinner.

Steam the asparagus and let cool.
Cook the edamame (I think it's easiest in a microwave) and let cool.
With a smidge of olive oil, sauté the shallot for a minute or so until it starts to caramelize, add the corn kernels, a good pinch of pepper and a pinch of salt and cook another 30 seconds. Let cool a bit and then stir everything together.
Add the dressing, mix to combine, and divide among the lettuce leaves Top with a few springs of chive.



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