Vegetable Salad With Chimichurri Vinaigrette
From infoforyourlife 7 years agoIngredients
- • 1/2 head white cauliflower, cut into small bite-size florets shopping list
- • 1/2 head yellow cauliflower, cut into small bite-size florets shopping list
- • 1/2 head purple cauliflower, cut into small bite-size florets shopping list
- • 3 small red beets, peeled and cut into 1/4 inch (6 mm) wedges shopping list
- • Extra virgin olive oil for drizzling shopping list
- • 1 head frisée, torn into bite-size pieces shopping list
- • 2 cups (4 oz/125 g) baby arugula shopping list
- • 6 breakfast radishes, thinly sliced shopping list
- • 1 small bunch mint, thinly slivered shopping list
- For the vinaigrette: shopping list
- • 1 bunch fresh cilantro shopping list
- • 1 bunch fresh flat-leaf parsley shopping list
- • 1/2 bunch fresh chives shopping list
- • 1 garlic clove shopping list
- • 1 shallot, chopped shopping list
- • 1/4 cup (2 fl. oz/60 ml) red wine vinegar shopping list
- • Juice of 1 lemon, plus more as needed shopping list
- • Pinch of red pepper flakes shopping list
- • 1/2 cup (4 fl. oz/125 ml) extra virgin olive oil shopping list
- • Salt and freshly ground pepper shopping list
How to make it
- 1. Preheat the Philips Airfryer to 360°F (182°C). Place the cauliflower florets in three separate bowls, one for each colour. Put the beets in a separate bowl. Season the cauliflower and beets with salt and pepper and drizzle all the vegetables lightly with olive oil. Toss to coat.
- 2. Arrange the white cauliflower in a single layer in the fry basket and insert into the Airfryer. Cook for 8 minutes, stirring the cauliflower once halfway through. Transfer to a baking sheet to let cool. Repeat with yellow and purple cauliflower.
- 3. Arrange the beets in a single layer in the fry basket and insert into the air fryer. Cook for 12 to 14 minutes until fork-tender, turning once halfway through. Transfer to a baking sheet to let cool.
- 3. Coarsely chop the cilantro, parsley, and chives and place in a blender. Add the garlic, shallot, vinegar, lemon juice, and red pepper flakes. Turn the blender on high speed and, with the motor running, slowly add the olive oil. Purée until the mixture is smooth and emulsified. Season to taste with salt and pepper and add more lemon juice if desired.
- 4. To assemble the salad, in a large serving bowl toss together the cauliflower and beets. Add the vinaigrette to taste and toss to coat the vegetables. Add the frisée and arugula, drizzle with a little more dressing and toss again to coat. Garnish with the radishes and mint and serve immediately.
- Tip: You won't need all of the dressing, but leftovers will keep in the refrigerator for a few days. Use it to dress your favourite salad or as a dip for crudités.
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