Monday, April 30, 2012

Moroccan Roasted Veg Salad w/ Green Goddess dressing





            
        I like to mix it up. Salads can become slightly “vanilla”, if you know what I mean. When attempting to be healthy, it is important to stray from the every day norm and explore the world of vegetables available to us. 
     You can, of course, switch around the vegetables and use whatever suits you. I have also tried it with roasted shredded carrots and diced zucchini or with caramelized onions and topped with pistachios. 
     If you aren’t finding inspiration in the grocery store, try browsing a farmers market. All those colors and fresh scents drive me wild with new ideas. 
     I’ve served this lovely salad on it’s own or with some roasted chicken breast or salmon, or along side a lamb tagine and couscous but, again, I emphasize the importance of always exploring one's options, so do whatever moves you. Enjoy!

Ingredients:


- Brussel Sprouts- quartered
- Cherry Heirloom tomatoes (or regular ones if you can’t find the different colored heirlooms)- Halved
- Cauliflower florets- sliced
- Cumin
- Butter lettuce
- Roasted sunflower seeds

Green Goddess Dressing:
- 6 Scallions
- ½ cup Basil of basil leaves.
- 1 Garlic cloves
- ½ cup Greek Yogurt
- 1 cup Sour Cream
- 2 tbsp Organic Mayo
- 1 Lemon and lemon zest
- ½ tbsp White Wine Vinegar
- Olive Oil
-S&P

Directions:

-       Preheat the oven to 375 degrees.






- Chop vegetables.






















-       Toss the Brussel Sprouts,Tomatoes, and Cauliflower with olive oil, S&P, Cumin, squeeze of half a lemon.





-       Roast for 15-20 min or until they are cooked through and lightly crisp.



-       Make Green Goddess Dressing  



   
~ In food processor put yogurt, sour cream, mayo, garlic, basil, scallions, olive oil, lemon zest, lemon, white wine vinegar, and S&P.

-       Arrange the butter lettuce on a platter with the greens of leaves pointing outwards.



-       Scatter the roasted veggies atop the lettuce and drizzle with beautiful green goddess dressing, roasted sunflower seeds and serve. Top with some snipped chives if desired.

(These photos were also taken by Jordan Engle at http://WWW.OGPICS.COM)

Bisous,
Chantilly
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A Little Bit(e) About Me..

Los Angeles, CA
My relationship with food began at a very early age. Having spent the majority of my life in Paris, France, with some Hawaii and California sprinkled in between, I learned early not to see food just as fuel for the body and mind but as a pleasurable ceremony. This love of food perpetuated my desire to, at 17, dive into three rigorous years at the Cordon Bleu School of Culinary Arts in Paris. I learned essential techniques and exhaustively practiced them. I am now working as a private chef in places such as Los Angeles, Paris, Hawaii, and New York and continue to travel the world in search of inspiration. My ultimate ambition would be to impassion this desire to cook in those who so often tell me that they do not have the patience or time to do so.