EPISODE 63

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.

Enjoy!