Field Greens Salad (v) Recipe
tamarind dressing, pickled shallot, toasted coconut, crisp apple roasted cauliflower, lime leaf, oyster mushrooms, coconut cream, green onion, fried shallot
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Ingredients
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Salad Base
Tamarind Dressing
Pickled Shallot
Garnishes
Method
Pickling Shallots
- 1
Prepare Pickled Shallots
In a small saucepan, combine the white vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Slice the shallot thinly and add it to the mixture. Remove from heat and let sit for at least 30 minutes to pickle.
Roasting Cauliflower
- 2
Roast Cauliflower
Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden brown and tender, turning halfway through.
Preparing Dressing
- 3
Make Tamarind Dressing
In a bowl, whisk together tamarind paste, olive oil, lime juice, honey or maple syrup, salt, and black pepper until smooth and well combined.
Sautéing Mushrooms
- 4
Assembling Salad
- 5
Combine Ingredients
In a large bowl, add the field greens, roasted cauliflower, sautéed oyster mushrooms, and diced crisp apple. Drizzle the tamarind dressing over the salad and toss gently to combine.
- 6
Add Toppings
Top the salad with pickled shallots, toasted coconut flakes, fried shallots, and lime leaves. Drizzle with coconut cream before serving.
