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RECIPES (makes 2 salads + extra dressing)
250g or 1c white distilled vinegar
125g or 1/2c sugar
150g or 3/4c golden raisins
½ head cauliflower, cut into medium 1.5”/4cm chunks
2sm or 1lrg delicata squash, peeled & cut into medium chunks
1lb or 1/2kg boneless skinless chicken thighs
10g or 1 3/4tsp salt
2g or 1tsp black pepper
2g or 2tsp dried oregano
3g or 1 1/2tsp garam masala
5g or 2 1/2tsp garlic powder
1g or 1/2tsp poultry seasoning or thyme
5g or 2 1/2tsp cumin
100g or 1/4-1/2c greek yogurt
15g or ½ lemon juice
Small pickling cucumber, sliced
Heat sugar & vinegar in saucepan over med until simmering. Add raisins, stir. Remove from heat & allow to plump for 20min.
Preheat sheet tray in a 450F/230C oven.
Mix cauli & squash with lrg pinch salt, long squeeze evoo. Spread on hot sheet tray to cook 15min.
Add chicken to bowl with 10g salt, pepper, oregano, garam masala, garlic powder, poultry seasoning, cumin, yogurt, lemon juice. Mix to coat and lay chicken on foil lined sheet tray. Bake 10 min at 450F/230C. Transfer to high broiler to char, 3-5min.
DRESSING – stir until creamy
125g or about 1/2c tahini
5g or 1tsp salt
25g or 1 3/4Tbsp lemon juice
15g or 1Tbsp white vin
5g or 3/4tsp honey
1 garlic clove, pressed
30g or 1/4c evoo
75g or 1/3c water
Add arugula, veg, cucumber, pickled raisins, chopped chicken, long drizzle of dressing, & chopped pistachios.
1lb or 1/2kg peeled deveined 26-30 raw shrimp
125g or 4oz thin rice noodles
200g or about ¼ of a green cabbage, thinly sliced
100g or about ⅛ of a red cabbage, thinly sliced
50g or 1 red bell pepper, thinly sliced
60-75g or 1med carrot, julienned
50g or 1/2c chopped cucumber
25-40g or ¼ red onion, thinly sliced
10g or 2/3c cilantro, rough chopped (+ extra for garnish)
10g or 1/2c mint, rough chopped (+ extra for garnish)
Toasted peanuts, chopped
Add shrimp to well salted boiling water. Remove from heat & allow to poach for 2.5-3min or until cooked. Transfer shrimp to plate/bowl & refrigerate.
Bring shrimp water back to boil and add rice noodles and cook to package instructions. Drain, rinse well, and transfer to towel until ready to use.
Add sliced veg & herbs to large bowl & top w/ cooled shrimp & drained rice noodles. Pour dressing over top. mix well to coat. Top with toasted peanuts & extra cilantro & mint.
DRESSING – stir to combine
60g or 1/4c fish sauce
40g or 1/2c sugar
20g 1 1/2Tbsp rice vinegar
50g or 3 1/2Tbsp lime juice
5g or 2tsp garlic, minced/grated
10g or 5tsp grated ginger
15g or 1Tbsp sambal chili sauce
50-60g or 4tbsp butter
300g or 3/4lb rustic bread, chopped into cubes
3g or 1/2tsp salt
2g or 2/3tsp garlic powder
2g or 2tsp oregano
Red onions, thinly sliced and rinsed
Cherry tomatoes, halved
5-7 colossal whole black olives
4-5 whole pepperoncinis
8-9 cubes fresh mozzarella
Thinly sliced sopressata, cut into strips
Preheat oven to 350F/175. Add melted butter, salt, garlic powder, oregano, and toss well to coat. Spread on sheet tray and toast in oven for 20min or until crisp & golden.
Add chopped lettuce to large bowl, top with pinch of red onions, handful cherry toms, olives, pepperoncinis, mozz, sopressata, & a lrg handful croutons. Add dressing and grated parm. Toss. Add more dressing and parm to serve.
45g or 3 1/4Tbsp white distilled vinegar
25g or 1 3/4Tbsp champagne vinegar
15g or 1 1/4Tbsp sugar
5g or 1tsp salt
20g or ¼ of a red onion
10g or about ¼ flesh of a red bell pepper
1 garlic clove
25g 1 1/2Tbsp grainy mustard
1/4tsp each: oregano, basil, black pepper, chile flake (less than 1g each)
250g or 1 1/4c neutral oil (avocado, light olive, canola, grapeseed)
Little gem head lettuce
Add ingredients except oil to container. Spin with immersion blender until paste forms then slowly drizzle in oil while spinning.
#bigasssalads #saladrecipes #weeknighting
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