Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017

 

The Botanical Gardens Salad with Miso Vinaigrette

Serves 6

You’ll need:

4 large leaves of Swiss chard, chiffonade (finely cut into ribbons)

a few handsful of mixed greens such as mizuna, baby lettuces, mustard greens, etc.

½ C corn kernels, fresh and cooked (or frozen and thawed)

1 C cherry tomatoes

2 T roasted sunflower seeds

¼ C chopped candied walnuts (walnuts roasted in ½ t each of olive oil and

maple syrup at 350F (180C) for 6-7 minutes)

¼ C dried currants

 

For the dressing:

¼ C extra virgin olive oil

¼ C apple cider vinegar

2 T orange juice, freshly squeezed

1 t orange zest

1 T shallots, minced

1 t dijon mustard

2 t white (mellow) miso

1-2 t maple syrup

Pinches of sea salt or Himalayan salt, to taste

Freshly ground pepper, to taste

 

To make:

1.  Organize greens in separate piles in a large salad bowl.

2.  Add other ingredients on top of greens, sprinkling seeds, nuts and currants last.

3.  Mix all ingredients for dressing in a bowl and whisk briskly to incorporate all ingredients.

4.  You could add dressing to the entire bowl or serve it separately.

5.  Enjoy all summer long!

Optional add-ons:  Aduki beans, chickpeas, dried cranberries or blueberries, and you could never ever go wrong with avocado