Health Nut by Jess Damuck

Author:Jess Damuck
Language: eng
Format: epub
Publisher: Abrams Books
Published: 2024-03-26T00:00:00+00:00

PRODUCE

1 lemon

3 tablespoons finely chopped fresh dill

3 tablespoons finely chopped fresh chives

1 head romaine or 3 heads little gem lettuce

½ head red cabbage

3 stalks celery

1 pint (290 g) cherry tomatoes

1 avocado

½ English cucumber

4 medium carrots

2 medium beets

1 cup (90 g) broccoli or alfalfa sprouts

PANTRY

1 tablespoon whole-grain mustard

2 tablespoons white wine vinegar

¼ teaspoon onion powder

¼ teaspoon garlic powder

¼ cup (60 ml) olive oil

Kosher salt and freshly ground black pepper

¼ cup (35 g) roasted sunflower seeds

¼ cup (35 g) pine nuts, toasted (see this page)

Make the source family dressing: In a bowl, combine the juice of 1 lemon, 3 tablespoons fresh dill, 3 tablespoons fresh chives, 1 tablespoon whole-grain mustard, 2 tablespoons white wine vinegar, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ cup (60 ml) olive oil, and salt and pepper to taste, and whisk to combine, or add to a jar with a tight-fitting lid and shake. Make sure to taste for seasoning. Store any leftover dressing in an airtight container in the fridge for up to 1 week.

Prep the salad: While you could just make one big salad, I like to make individual servings and build each bowl up as I go. Start with chopping 1 head romaine to create the base, and put half in each of your two serving bowls. Then use a mandoline or box grater to very thinly shave half a head of red cabbage and bunch it together in a small pile on top of the romaine in each bowl. Since I have my mandoline out, I use it to thinly slice 3 stalks celery, then I add that evenly around the bowls. Next halve 1 pint (290 g) cherry tomatoes and group the halves together on top of each salad. Slice 1 avocado and fan the slices on one side of each bowl. Slice half an English cucumber into half-moons and gather those together on top of the lettuce in each salad. Peel 4 carrots and grate on the large holes of a box grater, and keep building by adding a pile of carrots to each salad. Always save the beets for last unless you want everything to be pink. (Wear gloves if you don’t want pink hands.) Peel 2 beets and grate with the box grater and arrange in small piles next to the carrots.

Assemble and serve: Place half of the sprouts in the center of each bowl. Drizzle with a generous amount of the dressing and sprinkle with ¼ cup (35 g) sunflower seeds and ¼ cup (35 g) pine nuts, dividing them evenly between the salad bowls.

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