MALIBU FARM’S VEGAN CHOP SALAD
Serves 4 INGREDIENTS
2 cups chopped romaine lettuce
2 cups chopped fresh black kale (also called dinosaur kale or lacinato kale)
½ cup cooked quinoa or other grain (optional) Classic Chop Dressing (recipe follows)
2 cups cubed roasted butternut squash (recipe follows) 1 cup classic marinated roasted beets (recipe follows) 2 avocados, sliced
2 cups halved cherry tomatoes
2 cups garbanzo beans (chickpeas), drained Watermelon radishes, sliced thin, for garnish (optional)
DIRECTIONS
In a large bowl, toss the romaine, kale and quinoa (if using) with the Classic Chop Dressing. Then layer the butternut squash, roasted beets, avocado slices, cherry tomatoes, garbanzo beans and radishes (if using) decoratively on top.
Classic Chop Dressing Makes ½ cup
INGREDIENTS
2 tablespoons Dijon mustard
6 tablespoons red wine vinegar
Salt to taste
1 small shallot, chopped fine (about 1 tablespoon)
½ cup (8 tablespoons) olive oil, canola oil or a blend of the two
DIRECTIONS
Spoon some Dijon mustard into a small bowl. It really does not matter how much, but let’s say 2 heaping tablespoons. Thin it with red wine vinegar until it has the consistency of heavy cream. This is your ratio of mustard to vinegar. Season with salt and add the finely chopped shallot. Now slowly whisk in the oil to emulsify. I like my dressing to be roughly 50% oil and 50% vinegar because I like it highly acidic, but a more traditional ratio would be double (or more) oil to vinegar. The dressing can be made several days in advance and stored in the fridge.