Post by wilderness on Aug 19, 2019 7:59:44 GMT -5
Chopped Salad with Aquafaba Ranch-Birdy
www.savethefood.com/recipes/chopped-salad-with-aquafaba-ranch
Credit: Joel Gamoran, Sur La Table National Chef and Host of Scraps
Harness the power of aquafaba in this scrappy salad dressing.
Aquafaba, the liquid left in the pot after straining or cooking beans, is the perfect base for homemade dressing. Instead of pouring that aquafaba down the drain, blend it with a combo of herbs and spices to make an easy, delectable ranch salad dressing. Pro tip: extra ranch dressing lasts for a few days in the fridge and makes a great veggie dip.
Makes
4 + one cup ranch servings
RANCH DRESSING
1/4 cup aquafaba (chickpea liquid)
⅛ teaspoon cream of tartar
1 tablespoon Dijon mustard
1 garlic clove
1 teaspoon onion powder
1/2 teaspoon kosher salt
½ teaspoon ground black pepper
1/2 cup vegetable oil (such as grapeseed)
Small handful roughly chopped soft herbs (stems and all), such as parsley, chives, tarragon and dill, plus more for salad
½ lemon, juiced
SALAD
1 head romaine or bibb lettuce, chopped
1 small cucumber, diced
1 cup cherry tomatoes, halved
4 marinated artichoke hearts, chopped
2 jarred roasted red bell peppers, chopped
Make the dressing: In a blender, add the aquafaba and cream of tartar. Blend, gradually increasing speed for about 1 minute. Add the mustard, garlic, onion powder, salt and pepper. With blender on low speed, slowly stream in oil until thickened. Pulse in herbs and lemon.
Combine the salad: In a large bowl, add the lettuce, cucumber, tomatoes, artichoke hearts and red peppers. Add enough dressing to coat vegetables, tossing with tongs. Garnish with more torn herbs and serve immediately.
www.savethefood.com/recipes/chopped-salad-with-aquafaba-ranch
Credit: Joel Gamoran, Sur La Table National Chef and Host of Scraps
Harness the power of aquafaba in this scrappy salad dressing.
Aquafaba, the liquid left in the pot after straining or cooking beans, is the perfect base for homemade dressing. Instead of pouring that aquafaba down the drain, blend it with a combo of herbs and spices to make an easy, delectable ranch salad dressing. Pro tip: extra ranch dressing lasts for a few days in the fridge and makes a great veggie dip.
Makes
4 + one cup ranch servings
RANCH DRESSING
1/4 cup aquafaba (chickpea liquid)
⅛ teaspoon cream of tartar
1 tablespoon Dijon mustard
1 garlic clove
1 teaspoon onion powder
1/2 teaspoon kosher salt
½ teaspoon ground black pepper
1/2 cup vegetable oil (such as grapeseed)
Small handful roughly chopped soft herbs (stems and all), such as parsley, chives, tarragon and dill, plus more for salad
½ lemon, juiced
SALAD
1 head romaine or bibb lettuce, chopped
1 small cucumber, diced
1 cup cherry tomatoes, halved
4 marinated artichoke hearts, chopped
2 jarred roasted red bell peppers, chopped
Make the dressing: In a blender, add the aquafaba and cream of tartar. Blend, gradually increasing speed for about 1 minute. Add the mustard, garlic, onion powder, salt and pepper. With blender on low speed, slowly stream in oil until thickened. Pulse in herbs and lemon.
Combine the salad: In a large bowl, add the lettuce, cucumber, tomatoes, artichoke hearts and red peppers. Add enough dressing to coat vegetables, tossing with tongs. Garnish with more torn herbs and serve immediately.
