Tuesday, March 05, 2013

Garlic Lover's Salad [100% vegan/optional raw]

A long-loved favourite in my family is "Potato Lover's Salad".  Friends gave my parents the recipe when we lived in upstate New York.  I've adapted it slightly and here offer a vegan, optionally raw, very garlicky, immune-boosting version of my family's best summer salad recipe!

[feeds six as a main; we usually have soup on the side, too!]

Creamy garlic dressing [blend with a hand blender until smooth]:
  • 1 cup cashews, soaked overnight or for a few hours
  • 2 tsp lemon juice
  • salt and pepper
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1-4 cloves garlic, crushed [I use four --spicy hot--mmmn!]
  • enough coconut milk [Koko] to thin the dressing [or coconut water]
  • six medium-large potatoes, scrub well but don't peel, cut into one-inch cubes
  • 1 TBS paprika
  • salt and pepper
  • extra-virgin olive oil
Toss the potato cubes in the oil, salt, pepper, and paprika.  Roast in a baking tin for 45 minutes at gas mark 8/450F/220C. Stir frequently. These can be done well ahead of time; often, I will pop them into the oven in the morning and use them later to make the salad for our evening meal.  

[alternate raw recipe, minus the potatoes]
  • one large courgette or two smaller ones [zucchini]
  • 1 TBS paprika
  • salt and pepper
  • extra-virgin olive oil
Grate or cube the courgette and toss in the paprika, salt, pepper, and olive oil.  Marinate for a few hours in the fridge before adding to the salad.

Make an enormous green salad.  I use a mixture of rocket [arugula], spinach, lamb's lettuce, other dark green leaves, and some sprouted beans or lentils for extra protein --just whatever is available and looks good.  Stir the potatoes or courgette into the green salad and pour over the dressing.  Mix well and eat right away.  Delicious with a tomato-based soup!

1 comment:

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