On a recent trip to the city, our sister-in-law recommended we try Kupfert & Kim. It was delicious. We went back a second time a few weeks later, and again left happy but feeling like we definitely had to pick up our salad game. We eat salad quite a bit and it is easy to fall into a parttern of tossing some cold veggies on lettuce and calling it a day. Not any more.
Today’s salad is all about mixing flavours and textures; I also wanted to take another go at making veggie patties. I’ve made them in the past and felt I was eating out of a bird feeder-not what I was going for.
I found this recipe on Pinch of Yum and was really pleased. I call them pattie-balls because I decided that six patties was enough, and made balls with the remaining mixture. I know, so creative. They have a subtle curry flavour which I loved. If you are not a curry lover, you could easily season them with herbs to change the flavour profile.
Dressing plays a major role in elevating your salad. One is simply not enough. I made two different ones: lemon tahini and horseradish chimichurri. I’m imaging the chimichurri on a steak sandwich, it has amazing flavour.
The easiest part is putting the salad together, you really can’t make a mistake.
- Romaine lettuce
- Iceberg lettuce
- Spinach. A handful of each.
- 1/4 Cup shredded heirloom carrots
- 1/2 roasted sweet potato
- 2-3 veggie balls
- 1/2 cup roasted cauliflower
- Red pepper
- Pickled turnip
- Onion (your choice)
- Preheat oven to 400F. Chop cauliflower into bite size pieces. Cube sweet potatoes into bite size pieces. Toss in a bowl with olive oil and salt and pepper. Place on baking sheet and cook for 20 minutes or until tender.
- Add lettuce and spinach to a salad bowl, add carrot, sliced onion red pepper, pickled turnip and veggie balls. Place warm roasted veggies on top. Dizzle with the lemon tahnini dressing. Place a dollop of the horseradish chimichurri on top of the salad.