savory dishes with the same aplomb as they do in desserts.
Glistening in a simple dressing of olive oil, lemon, sugar and
spices, this filling salad can be ready in fifteen minutes.
8 – 10 cups salad greens, your choice (I used baby romaine)
2 cups raw pecan halves
1 cup chopped scallions (white and green parts)
1 tablespoon flavorless oil
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 heaping tablespoon brown or other unbleached sugar
¼ cup olive oil
Juice of 2 large lemons
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoon sea salt
In a large skillet over low heat, gently toss pecans in the flavorless oil until lightly toasted and warm, around 8 minutes. Remove from heat, then tip them into a large serving bowl to reserve.
Using the same skillet, again over low heat, toast cumin and coriander seed, stirring constantly until fragrant, about 20 seconds. Turn off heat. Add olive oil, lemon juice, sugar, salt and pepper, combining with a whisk. Let the ingredients gently heat in the stored heat of the skillet.
Add greens and scallions to the bowl with the pecans. Toss ingredients gently. Pour dressing over the salad, tossing once more. Scatter top with sea salt. Serves 4. –
This last-minute post is for Suganya of Tasty Palettes, hosting Vegan Ventures - Round 2, challenging the food community to create and share recipes that use no animal ingredients whatsoever.