Mighty Salad Bowl
of kosher salt. Roast until the squash has shrivelled and is starting to char around the edges, about 10-15 minutes. Remove the baking tray halfway through to turn the squash over and brush with oil. Watch the squash carefully—you may have to remove some slices earlier than others to prevent burning.
Serves 4.
Ginger Mustard Vinaigrette, recipe below Parsley Pesto, recipe below 4-5 cups chopped kale, ribs discarded 1 large or two small zucchini squashes 1 Tbsp vegetable oil Kosher salt 4 large eggs ½ lb edamame (available in the freezer section) 2 cups cooked quinoa (white, black, or red), room temperature 2 spring onions, thinly sliced on the diagonal Prepare the Ginger Mustard Vinaigrette and Parsley Pesto. Preheat oven to 375°F. Line two baking trays with parchment paper or a baking mat.
To prepare the eggs: Place them in gently simmering water for 8 minutes (or less for a softer egg), then plunge into cool water to prevent further cooking. Shell and halve the eggs just before serving. To prepare the edamame: Microwave according to the instructions on the package. Allow to cool then remove the beans from their pods.
To prepare the kale: Toss with a bit of the vinaigrette and set aside. (The vinegar tenderizes the kale while the remaining salad components are being prepared.) If using tender baby kale, dress the salad just before serving. To prepare the zucchini squash: Slice lengthwise into long thin strips using a vegetable peeler or mandolin. If desired, set aside four paper-thin strips to use as a raw garnish, as pictured. Place the remaining strips in a single layer on the prepared baking trays and brush one side with a bit of oil. Sprinkle with a pinch
One-meal salads are as unique as your palate.
Putting it all together: Taste the dressed kale and toss with additional vinaigrette, if desired. Divide the quinoa, dressed kale, edamame, and roasted squash into four bowls. Top each with one sliced egg and a generous spoonful of the Parsley Pesto. Garnish with spring onions and sliced raw zucchini squash, if desired.
Ginger Mustard Vinaigrette Makes about 1 cup. 1 Tbsp Dijon-style mustard ¼ cup red wine vinegar ¾ cup vegetable oil ¼ tsp kosher salt 1 Tbsp honey
Sweet roasted zucchini slices are irresistible in salads and sandwiches.
1 tsp fresh ginger, finely grated (ideally on a microplane) ½ tsp garlic, finely grated (ideally on a microplane) Combine the ingredients in a small-lidded jar and shake well. Refrigerated dressing keeps well up to five days.
Parsley Pesto Makes about 1 cup. 2 cups fresh flat leaf parsley or a combination of parsley and cilantro, finely chopped (if using a food processor to make the pesto, no need to finely chop) 2 Tbsp freshly squeezed lemon juice, about ½ lemon 1 tsp hot sauce, such as sriracha 1 tsp soy sauce ½ tsp kosher salt ½ cup vegetable oil 2 anchovies, rinsed and finely chopped ⅓ cup chopped walnuts or almonds Combine the ingredients in a small bowl and mix well. Alternatively, toss everything but the nuts into a food processor and purée until smooth, scraping down the sides of the bowl with a spatula. Add the nuts and stir to combine. Pesto is most vibrant the day it’s made, but it keeps well in the fridge for up to three days.
Darker quinoa has a more pronounced flavour and firmer texture than the tan-coloured variety. 25
