AdoreSummer2019_Pages

CHOP SAL AD

GREEN GODDESS DRESSING Makes 1 quart 1 pint avocado 1 tbsp roasted garlic 4 tbsp minced basil 4 tbsp minced cilantro The zest and juice of 2 limes 1 cup neutral oil

TECHNIQUE: Combine all ingredients into a good processor and blend until fully incorporated Slowly drizzle in oil until fully emulsified SALAD ROASTED CARROTS TECHNIQUE: 1. Peel and then medium dice 2 carrots 2. Toss in bowl with enough EVOO to cover and S&P to taste 3. Roast at 450 °F for about 10 minutes or until fork tender 4. Allow to cool to room temperature - Cut 1 cup worth of petite green beans into 1 inch sections, reserve - Thinly shaved red radish METHOD: 1. Combine all ingredients in a bowl with around a cup of Green Goddess dressing 2. Add 2 tbsp of white wine vinegar and 3 tbsp of EVOO 3. Salt and pepper to taste TO FINISH: - Roast 1/2 cup of pepitas and 1/2 cup of sunflower seeds at 350 °F until golden brown. - Immediately toss seeds in a bowl with 1 tsp EVOO, the zest of 1 lime, and 1/2 tsp of chili powder - Allow to cool - Liberally sprinkle seeds on top of the salad - Pickled banana peppers (store bought is fine) - 1 small head of iceberg lettuce, medium dice - 1/2 head of radicchio, medium dice

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