A Really Good Salad
By Chef Dishing Up the Dirt
It totally speaks for itself: it’s a really good salad.
Ingredients
Soy-Sesame Dressing
- 3 scallions, diced
- 1/4 cup toasted sesame oil
- 1/3 cup unseasoned rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon pure maple syrup
- 1 tablespoon freshly grated ginger
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons tahini
- 2 teaspoons toasted sesame seeds
Salad
- 2 tablespoons peanut oil
- 1/2 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
- 1/4 teaspoon kosher salt
- 2-3 tablespoons toasted sesame seeds (both white and black work here!)
- 2 hard boiled eggs, peeled and roughly chopped
- 3-4 radishes, thinly sliced
- 1 small daikon radish, cut into thin matchsticks
- 1 small avocado, roughly chopped
- a few large handfuls of arugula, mustard greens, and mizuna (or any green you have on hand)
- salt and pepper to taste
Overview
Prep Time
20 minutes
Cook Time
0 minutes
Serves
2
Instructions
Step 1
Whisk together all the ingredients for the dressing until well combined. Taste test and adjust seasonings if needed.
Step 2
Heat the peanut oil in a skillet over medium-high heat. Once hot and the chickpeas and salt. Cook, stirring occasionally, until the chickpeas are browned and lightly crisp on all sides, about 10 minutes. Remove from the heat and let the chickpeas drain on paper-towels.
Step 3
In a large bowl combine all the salad ingredients along with the fried chickpeas. Drizzle with some of the dressing and continue to toss, adding more dressing as needed. Season with salt and pepper to taste and enjoy.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
