Please don’t hate me because my last three posts have been salads. I’ve to realize that when I come home after class, extravagance is not a thing. Efficiency and simplicity is what I’m all about these days. Another things I’ve noticed about myself is that my diet is hugely raw. Yes, I eat cooked grains and sometimes make roasted yam fries, but otherwise, my cooking is kept to a minimal (mostly because of the time). This salad is a prime example: shredded raw beets! Of course, you could shred them and roast them for a while (with a bit of oil and salt and pepper)to tenderize them, but here, I love the earthy AND crispy texture they give. Add a simple miso dressing and BAM, I got a salad for the ages. With this I had a fieldroast sausage, and a plain piece of toast (I’m not lying when I say I’m really into simplicity these days – I crave plain slices of toast). I simply ADORE Silver Hill’s Squirrely bread. Silver Hills Bakery makes awesome bread; they are vegan and packed full of goodness (and freakishly delicious).
I really love the white miso paste (which is the mildest) mixed with the balsamic vinegar; it’s a great combo of earthy and acidity. If you don’t know what miso is… I really couldn’t give you a good education on it… Basically there are A TON of different types of miso. It’s fermented. Yeah… Here’s a link to some info on miso!
By now, I’m positive you know the basics of how I make my salads, but here is the recipe regardless.
BEET SALAD WITH SIMPLE MISO DRESSING (serves two big bellies)
2 cups raw beets, shredded (I used three medium sized beets)
2 cups greens, chopped (I used kale)
1/2 cup fresh parsley, chopped
1 cup cremini mushrooms, chopped
1 green onion, thinly sliced
2 tablespoons white miso paste
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper, to taste
nuts or seed of choice for garnish (sesame seeds, hemp seeds, sunflower seeds, pumpkin seeds, etc)
Shred the beets on a mandoline or box grater and place into a large bowl. Add the greens, parsley, mushrooms, and onion to the bowl and mix.
In a small bowl combine the miso paste, balsamic vinegar, olive oil and salt and pepper and whisk to combine. If it’s really thick, add more olive oil or a bit of water. Pour the dressing over the salad and mix to coat.
Let’s add artichokes to my list of addictions. I will never be able to get enough of them. Initially, I wanted to undertake the great task of using a fresh artichoke. However, I guess I picked an extremely unripe one so in frustration I walked to Provigo and bought a jar of marinated artichoke hearts. It was a damn good idea.
The jar of artichoke hearts I bought were marinated in oregano so this tasted extremely similar to the lentil salad I posted in November, I chose to be lazy and used a bit of the oil they were marinated in as the dressing, and just added a huge squeeze of lemon juice. The major upgrade in this is the addition of a whole ton of fresh herbs.
If you’re like me, you have leftovers up the… yeah. So this comes together super easily when there are cooked lentils ready and waiting in the fridge. I suppose this could also work with a grain such as amaranth or rice (or quinoa!), but it would also work as a starter/ side salad for a bigger meal without the grain or lentils. VERSATILITY! I’ll just admit to being a bit of a lazy “cook/chef/baker” and say that I use whatever is in the fridge. I usually just go grocery shopping with flavours in mind, and get what’s on sale. I’m quite a compulsive grocery shopper… and yet I never buy cookies….. I digress. This salad is wonderful. The solid lentils and the slippery artichokes and the salty marinade/oil rock and lasted well the next day for lunch.
ARTICHOKE AND LENTIL SALAD: serves 2
3/4 cup – 1 cup cooked french lentils
2 cups spring greens (or spinach, or chard, or kale, etc.)
1/2 cup fresh cilantro, roughly ripped
1/4 cup fresh flat leaf parsley, roughly ripped
1/4 cup fresh mint leaves
2 tablespoons fresh lemon juice
2 teaspoons artichoke marinade, (or olive oil with a sprinkle of dried oregano)
4 whole marinated artichoke hearts, cut into quarters
freshly ground black pepper to taste
In a large salad bowl, mix all ingredients except the artichoke heart segments, and a few leaves of each fresh herb. Divide the salad into two bowls and divide the artichoke segments equally. Garnish with the remaining fresh herbs and add a healthy grind of black pepper on top.