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Cara Cara Chop Salad | From Near and Far | Well and Full | #vegan #plantbased #recipe

Cara Cara Chop Salad | From Near and Far

This Cara Cara Chop Salad is adapted from Near and Far, a cookbook by Heidi Swanson.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6

Ingredients

Vinaigrette

  • 1/4 Cup Freshly Squeezed Lime Juice
  • 1/4 Tsp Sea Salt I used Himalayan
  • 1/8 Tsp Black Pepper
  • 1/2 Tbs Honey I used local, ethically-sourced honey

Sautéed Greens

  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tbs Garlic finely minced
  • 4 Cups Chopped Radicchio I used curly kale, but frisée or any hardy green would work as well

Chop Salad

  • 1 Cup Celery cut into small 1/2 inch pieces
  • 1/4 Cup Chopped Chives
  • 1 Cup Cara Cara Orange Segments I used about 2 navel oranges, and supremed mine, halved
  • 1/2 Cup Roughly Torn Mint Leaves I used spearmint
  • 1 Cup Peanuts I used slivered almonds instead, toasted and coarsely chopped

Instructions

  1. Start by making the dressing. Combine lime juice, black pepper, and honey. Set aside.
  2. In a large skillet over medium heat, add the olive oil and garlic, then carefully tilt the pan to pool the oil and toast the garlic. When the garlic begins to color uniformly, after a couple of minutes, turn off the heat - medium toasted is what you're after, not burnt. With a slotted spoon, remove the toasted garlic to a paper towel and allow it to cool, preserving the garlic in the oil.
  3. Using the same pan, dial up the heat a bit more, and when the oil is hot add the radicchio (or your type of greens). Stir every 10 seconds or so until the radicchio is slightly wilted but still crunchy, about 1 minute total. Remove from the pan.
  4. Just before serving, combine the celery, chives, orange segments, mint, and peanuts (or almonds) - reserve a bit of each for finishing - on a large platter or bowl. Add the radicchio, toasted garlic, and dressing to the bowl and toss to coat. Finish with the reserved celery, chives, oranges, mint, and peanuts.

Recipe Notes

Sub agave nectar or maple syrup for honey if desired.