In March, I visited my grandparents in Arizona and had the great pleasure of eating this wonderful salad outdoors at the Arcadia Gardens. Once I returned to Montreal, I recreated this salad. It’s so easy to throw together. If desired, add a grain to this salad or forgo the lettuce and mix the warm veggies with the dressing and a grain (farro, millet, quinoa, pearl couscous etc.).
Ingredients – Warm Vegetable Mix
- 3 tablespoons olive oil
- 2 zucchini, diced
- 2 peppers (I like red, orange, or yellow), diced
- 1½ cups corn
- 1 cup green beans, chopped into 1cm long pieces
- 15oz can of chickpeas, drained and rinsed well
- Salt to taste
Instructions – Warm Vegetable Mix
In a large saucepan, add the olive oil, diced zucchini and peppers, corn, and chopped green beans. Cook 10-15 minutes or until the vegetables are lightly softened and very slightly browned. Season generously with salt.
Ingredients – Dressing
- ⅓ cup olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp maple syrup
- ½ tsp cumin
- ¼ tsp salt
Instructions – Dressing
Combine everything in a jar, cover tightly with the lid and give it a good shake.
Ingredients – Assembly
- 6 cups lettuce, cut into 1-2 cm thick pieces
- 1 cup radicchio, finely sliced*
- ¼ cup parsley, roughly chopped
*You can also use endives for the same lovely bitter flavour, but the colour won’t be as striking as the beautiful purple radicchio
Instructions – Assembly
Combine the lettuce, radicchio, and parsley. Place a small amount of that mixture at the bottom of each person’s bowl. Top with a generous amount of the warm vegetable mixture then top with around 2 tablespoons of the vinaigrette.