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Restaurants›Gran Castor›Chopped Small Recipe

Chopped Small Recipe

Inspired by Gran Castor

Time30m

Serves1

chopped romaine, quinoa, black beans, grilled red onion, radish, avocado, roasted tomatoes, grilled sweet corn, chopped carrot, spiced pumpkin seeds, tossed in cilantro lime vinaigrette

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Ingredients

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Salad base

4 cups Romaine lettuce, chopped

1 cups Cooked quinoa

3 tbs Black beans, rinsed and drained

4 units Radishes, thinly sliced

1 large Carrot, peeled and finely chopped

1/2 units Avocado, diced

Grilled & roasted vegetables

1/2 units Red onion, cut into 1/2-inch slices (for grilling)

1/2 cups Sweet corn kernels (fresh or thawed if frozen)

3 oz Cherry or plum tomatoes, halved (for roasting)

2 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Spiced pumpkin seeds

2 tbs Shelled pumpkin seeds (pepitas)

1/2 tsp olive oil

1/4 tsp Ground cumin

1/4 tsp Smoked paprika

1/8 tsp Celtic sea salt

Cilantro-lime vinaigrette

1/4 cups Fresh cilantro, packed (stems removed)

2 tsp Lime juice (about 1 lime)

2 tbs olive oil

1/2 tsp Honey or agave

1/2 tsp Garlic, minced

1/8 tsp Ground cumin

1/4 tsp Celtic sea salt

0.063 tsp black pepper

1 tsp Water (to thin, optional)

Method

Grilled & roasted vegetables

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). If using an oven for the tomatoes, preheat to 425°F (220°C).

Toss the red onion slices and corn kernels with 1 teaspoon olive oil, 1/8 teaspoon salt, and a pinch of black pepper.

Grill the red onion slices 3–4 minutes per side until charred edges appear and onions are tender. Remove and let cool slightly, then chop into 1/2-inch pieces.

For the corn: grill in a grill pan stirring occasionally until lightly charred, about 4–6 minutes. If using raw corn on the cob, grill whole 8–10 minutes and cut off kernels after cooling. If using frozen, sauté or grill until charred and heated through.

Roast the halved tomatoes on a small baking sheet tossed with 1 teaspoon olive oil, 1/8 teaspoon salt, and a pinch of pepper at 425°F (220°C) for 10–12 minutes until blistered and slightly shriveled. Let cool.

Spiced pumpkin seeds

In a small skillet over medium heat, warm 1/2 teaspoon olive oil. Add pumpkin seeds and toast, stirring frequently, 2–3 minutes until they begin to pop and turn light golden.

Sprinkle in 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika and 1/8 teaspoon salt. Stir 30–45 seconds until fragrant. Remove from heat and let cool; seeds will crisp as they cool.

Cilantro-lime vinaigrette

Combine 1/4 cup packed cilantro, 2 teaspoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon honey (or agave), 1/2 teaspoon minced garlic, 1/8 teaspoon ground cumin, 1/4 teaspoon salt and 1/16 teaspoon black pepper in a small blender or jar.

Blend or shake vigorously until emulsified. If too thick, add up to 1 teaspoon water to reach desired consistency. Taste and adjust salt, lime, or honey.

Assemble salad

In a large bowl, combine 4 cups chopped romaine, 1 cup cooked quinoa, 3 tbs rinsed/drained black beans, 4 thinly sliced radishes, 1 finely chopped carrot, and 1/2 diced avocado.

Add the chopped grilled red onion, 1/2 cup grilled sweet corn kernels, and roasted tomatoes to the bowl.

Pour the cilantro-lime vinaigrette over the salad (start with half and toss; add more to taste) and toss gently to combine, being careful not to mash the avocado.

Sprinkle the spiced pumpkin seeds over the top just before serving to retain their crunch.

Adjust seasoning with salt and pepper if needed and serve immediately.