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SPRING ROLL SALAD This Asian-inspired salad is a triple threat: super crunchy, spicy and pretty on a plate. 2 MAIN SERVINGS; 4 SIDE SERVINGS

1 2-oz. package bean thread or vermicelli rice noodles 1 tsp. toasted sesame oil 3 cups shredded napa cabbage 1 cup thinly sliced, peeled English cucumber ½ cup chopped peanuts ½ cup shredded carrot ¼ cup chopped cilantro ¼ cup chopped mint Wasabi Dressing (recipe follows) • Cook rice noodles according to package directions and drain. With scissors, cut the noodles into 3- to 4-inch pieces. • In a large bowl, toss the noodles with the sesame oil. Add the napa cabbage, cucumber, peanuts, carrot, cilantro, mint and wasabi dressing to taste and toss.

WASABI DRESSING If wasabi packs too much punch, try replacing it with local hot sauce Sriracha Granada for big flavor and less sting. ABOUT ¹∕³ CUP

3½ Tbsp. seasoned rice vinegar 1½ Tbsp. wasabi paste 1½ tsp. sugar ½ tsp. soy sauce ¼ cup neutral oil • Whisk together the vinegar, wasabi, sugar and soy sauce. Slowly whisk in the oil until emulsified, then refrigerate until ready to use.





The combination of sweet, tender roasted carrots with the cruciferous crunch of shaved Brussels sprouts, chewy dried cranberries and toasted nuts makes this salad more than a side dish.

This workhorse salad earns the title of entree. It’s filling enough to get you through the day after lunch without putting you to sleep and will be met by applause from every vegetarian at the potluck.

This citrus salad belongs in your yearround bag of tricks – it’s a colorful showstopper on a winter table and equally delightful as a cool summer side.



5 Tbsp. neutral oil, divided 2 Tbsp. lemon juice 2 Tbsp. orange juice 1 Tbsp. white wine vinegar 1 tsp. maple syrup ¼ tsp. minced shallot Kosher salt and freshly ground black pepper, to taste 2 lbs. carrots, peeled and trimmed 20 oz. (about 3 cups) shaved Brussels sprouts 1 cup sunflower or alfalfa sprouts ½ cup chopped toasted hazelnuts ¹∕³ cup dried cranberries

¼ cup olive oil 3 Tbsp. giardiniera liquid 2 Tbsp. grated Parmesan 1 tsp. dried oregano Kosher salt, to taste Sugar, to taste 4 cups water 1 cup farro 1 cup giardiniera 1 15.5-oz. can cannellini beans, drained and rinsed 1 cup chopped fresh tomatoes ½ cup chopped Italian parsley ¼ cup chopped basil ¼ cup shaved Parmesan, for garnish


• Preheat the oven to 400 degrees, and line a baking sheet with parchment paper. • In a small jar, combine 3 tablespoons oil, the lemon juice, orange juice, vinegar, maple syrup, shallot, salt and pepper. Seal and shake to combine. Set aside. • If the carrots are small and thin, leave whole. If the carrots are large, cut into 2-inch pieces on a bias. • Toss the carrots in the remaining 2 tablespoons oil and lightly season with salt and pepper. Bake until tender, about 20 minutes, shaking the pan halfway through. • Drizzle about 3 tablespoons reserved dressing over the carrots and toss to coat. • In a large bowl, toss the Brussels sprouts, sunflower sprouts, hazelnuts, cranberries and ¼ cup dressing. Transfer the salad to a serving platter and top with the carrots. Serve at room temperature.

• Combine the olive oil, giardiniera liquid, Parmesan and oregano in a jar and shake vigorously to combine. Taste and season with salt and sugar if needed. Set aside. • In a medium saucepan, combine the water and farro. Bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Drain well, then transfer to a large bowl to cool. • Toss the farro with 3 tablespoons reserved dressing. Add the giardiniera, beans, tomatoes, parsley, basil and 3 tablespoons dressing. Gently toss to combine, taste and add additional dressing if desired. Top with the Parmesan and serve at room temperature.

Go the extra mile and DIY your own giardiniera. Get the recipe at

1 blood orange 1 grapefruit 1 navel or cara cara orange ½ cup matchstick-cut jicama ¼ cup thinly sliced red onion 4 cups chopped lettuce like romaine, spinach, arugula or mixed greens Honey-Lime Vinaigrette (recipe follows) 1 large avocado, cubed ¼ cup toasted pepitas • Using a sharp knife, remove the peels and pith from the blood orange, grapefruit and navel orange. Slice the fruit into ¼-inch rounds, reserving any juice for use in the vinaigrette. • In a large bowl, combine the blood orange, grapefruit, navel orange, jicama and red onion and gently toss with honeylime vinaigrette to taste. Add the lettuce and toss, then fold in the avocado. • Top with toasted pepitas and serve immediately.


3 Tbsp. lime juice and any reserved citrus juice 1 tsp. cumin 1 tsp. honey 1 tsp. minced shallot ¼ tsp. cayenne pepper ¼ cup neutral oil • Whisk together the lime and citrus juices, cumin, honey, shallot and cayenne. Slowly whisk in the oil until emulsified. June 2018

Sauce Magazine // June 2018  
Sauce Magazine // June 2018