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Brassica and Leek Salad With Green Goddess Vinaigrette

by Livestrong_Recipes  |  Jan 29, 2016

Brassica and Leek Salad With Green Goddess Vinaigrette
  1. PREP
  2. 10 m
  • COOK
  • 20 m
  • TOTAL
  • 30 m

Winter’s best brassicas romanesco and brussels sprouted are paired with leeks and tossed in a zesty green goddess vinaigrette. Enjoy this as a side salad or make it a meal by reducing the number of servings to two. Recipe and image courtesy of Sherrie Castellano.

INGREDIENTS

SERVES 4

  • 1 head romanesco
  • 10 Brussels Sprouts
  • 2 Leek
  • 1 tbsp olive oil
  • 1/8 tsp Natural Sea Salt, All Purpose
  • 1/8 tsp Pepper, Black
  • 2 tbsp Tahini
  • 2 tbsp Parsley, Raw Fresh
  • 2 tbsp fresh chives
  • 2 tbsp Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/4 cup Almond Milk

DIRECTIONS

1 Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
2 Cut the romanesco into florets, halve the brussels and slice the leeks halfway and then into long strips. Toss the brassicas and leeks with olive oil, and season with salt and pepper. Spread the vegetables on the baking sheet and roast for 20 - 25 minutes, flipping halfway.
3 While the vegetables are roasting, combine the dressing ingredients (tahini, parsley, chives, lemon juice, apple cider vinegar, sea salt, black pepper, almond milk) in a blender and blend until smooth.
4 When the veggies are done roasting, remove them from the oven and coat them in the green goddess vinaigrette. Serve warm.