The Phaidon Nutri Blast - Winter Salad with Mustard Dressing

Fresh, seasonal vegetables, easily prepared, with an Italian twist from The Vegetarian Silver Spoon. This is a great dish to make while working from home
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Winter Salad with Mustard Dressing, from The Vegetarian Silver Spoon
Winter Salad with Mustard Dressing, from The Vegetarian Silver Spoon

We all know fresh, seasonal vegetables are pretty healthy things to have in your diet. And now more than ever, they can play a part in helping keep you well. So if you’re working from home at the moment or even going through the dreaded self-isolation (good luck), you might want to try this winter vegetable recipe from The Vegetarian Silver Spoon. The ingredients are currently in season, it only takes 30 minutes to make, and it’s a great way to keep yourself well-nourished right now.  

Here’s what you need: 1 small cauliflower, cut into small florets, any large florets quartered; 10½ oz (300 g) broccoli, crown cut into florets, stem peeled and thinly sliced; 2 medium potatoes; 1¾ cups (300 g) cooked red kidney beans, drained and rinsed; 2 endives, chopped; 1 head Tardivo or Treviso radicchio, chopped; a teaspoon of whole-grain mustard; a tablespoon of apple cider vinegar; a teaspoon of acacia honey; a ¼ cup of (60 ml) extra virgin olive oil; a tablespoon of coarsely chopped fresh parsley leaves; salt and black pepper.

 

The Vegetarian Silver Spoon

Fill a large saucepan with an inch or two of water, set a steamer basket inside, and bring the water to a simmer. Add the cauliflower and broccoli, cover, and steam for five to six minutes. Transfer the cauliflower and broccoli to a large bowl and set aside. Fill a large bowl with cool water. Peel the potatoes and cut them into small pieces, dropping them into the bowl as you go. Drain the potatoes, transfer to the steamer basket, cover, and steam for 10 to 12 minutes. Turn off the heat and transfer the potatoes to the bowl with the cauliflower and broccoli. Add the beans, endives, and radicchio to the bowl with the vegetables.

In a small bowl, whisk together the mustard, vinegar, honey, olive oil, parsley, a pinch of salt, and some pepper. Drizzle the salad with the dressing and serve.

For a more detailed version of this recipe, as well as many others, get a copy of The Vegetarian Silver Spoon here. We're delivering as usual right now so take the time to browse the store for that book you've been promising yourself. 


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