Big Plate Super Salad

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Big Salad with Spinach Greens and Roasted Vegetables

Base Layer:
2 cups spinach drizzled with red wine vinaigrette:

Simple Red Wine Vinaigrette:

1/2 cup olive oil

1/4 red wine vinegar

1 clove garlic clove, minced or put through a press

1/2 teaspoon oregano

1/2 teaspoon  kosher salt

1/4 teaspoon black pepper

Whisk all ingredients together

2nd Layer - 1/4 cup each roasted eggplant and zucchini


Grilled Roasted Eggplant and Zucchini

1 medium sized eggplant

1 medium sized zucchini

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon thyme

1/4 teaspoon marjoram

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Wash off and dry the eggplant and zucchini. Cut off the ends and slice into 1/2 inch rounds.

Place cut vegetables on a large sheet of heavy duty aluminum foil. Crimp up the edges. Drizzle the olive oil over the vegetables.

Put salt, thyme, marjoram, garlic, and pepper in a small bowl and whisk together.  Sprinkle over the vegetables and with clean hands, gently toss to distribute seasoning.

Heat up grill to medium high heat and place the vegetables on their foil sheet on the grids. Close the grill cover and cook for 20 minutes, turning the vegetables over at the 10 minute mark.

Allow to cool before placing on top of salad greens.

3rd Layer - 1/4 cup dollop of hummus:

Hummus from True Food by Andrew Weil, MD:

2 (15 oz.) cans garbanzo beans, rinsed and drained

1 large garlic clove, put through a press

1 small jalapeno chile, seeded and diced

2 tablespoons plus 1 1/2 teaspoons tahini

1/4 cup lemon juice

juice of 1 lime

1/4 cup chopped fresh cilantro

1 1/2 teaspoons ground cumin

pinch of cayenne pepper

1/2 teaspoon salt

Combine the beans, garlic, jalapeno, chili, tahini, lemon juice, lime juice, agave nectar, cilantro, cumin, cayenne, and salt in a food processor and blend well. Slowly pour in the olive oil as the mixture is processing until the mixture is smooth. Transfer to a bowl and refrigerate until ready to serve.

A little something extra – pour a little good olive oil over the hummus and then sprinkle with Aleppo pepper.

Fourth Layer - 1/4 cup dollop of savory yogurt

Savory Yogurt Sauce- yields 1/2 cup

1/2 cup Greek yogurt

1 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon za’tar

1/4 teaspoon kosher salt

Dash or two turmeric powder

Blend all ingredients except turmeric in small bowl.  After spooning on serving platter, sprinkle a dusting of turmeric powder on top.

Fifth Layer - protein

Hard Boiled Eggs

Gently place large eggs in a pan of enough cool water to cover them. Place on burner set to high and immediately set timer for 20 minutes. When the timer goes off, run cook water over the eggs. Peel when the eggs have cooled down enough to touch.

Final Layer - pickled vegetables

Pickled Vegetable Cheat

1 cup sliced vegetables such as cucumber, beet, carrots, bell pepper, red onion, etc.

1/2 cup vinegar, plain or any kind

1/2 teaspoon salt (optional)

1/2 teaspoon sugar (optional)

Place vegetables in a small bowl. If using, mix the salt and sugar into the vinegar. Pour the vinegar over the vegetables and allow to sit at least five minutes before using.

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