The Best Salad I’ve Ever Tried!
From “The Ivy” in Hollywood
Salad Ingredients
2 large beets, boiled, peeled, and chopped
3 medium zucchini, chopped
2 fresh ears of corn, shucked, steamed, and cut off the cob
1 bunch of scallions, white and light green parts chopped
2 tablespoons extra-virgin olive oil
2 heads butter lettuce, chopped (I used romaine and it was still great)
1/2 pint grape tomatoes, quartered
1/4 cup fresh basil, chopped
Coarse salt
Protein – Plant-Based or Salmon
2 wild salmon fillets or 1 can of chickpeas (drained and rinsed)
2 tablespoons freshly chopped parsley
3 cloves of garlic, chopped
1 & 1/2 teaspoons Dijon mustard
1/2 tsp salt
1/2 tsp pepper
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Balsamic & Lime Vinaigrette Dressing
2 tablespoons balsamic vinegar
2 tablespoons agave nectar (or honey)
1 tablespoon fresh lime juice
6 tablespoons olive oil
Coarse salt and pepper
Salad Method:
1. Steam or boil beets until cooked through (roughly 30 minutes). Let them cool (I put them in the fridge for 30 minutes), then peel and cut them into a medium dice. Warning: Fresh beets will stain your hands bright pink.
2. Chop zucchini, corn, and scallions. Heat a pan and add 2 tablespoons of olive oil. Add the chopped vegetables. Sprinkle with salt. Cook until lightly browned, about 15 minutes – NOTE: if you have access to a grill, rub the vegetables with salt and olive oil and throw them on the grill, then chop them up into bite-sized pieces:
3. Chop the lettuce, tomatoes, and basil and add them to a large bowl:
4. Add the sauteed vegetables to the salad bowl.
Salmon Method:
1. In a small bowl, combine 2 tablespoons freshly chopped parsley, 3 cloves of garlic, 1.5 teaspoons of Dijon mustard, 1/2 tsp salt, 1/2 tsp pepper, 2 tablespoons olive oil, and 2 tablespoons fresh lemon juice. Mix well. Spread on top of the salmon fillets:
2. Bake the salmon for roughly 10-12 minutes until flaky and cooked through.
Dressing Method:
1. Whisk the balsamic vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil. Add salt and pepper to taste. Set aside until you dress the salad.
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