"Beautiful Salad Platter"
Multicolor Plant-based Salad with Fresh Basil vinagrete
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ingredients
- 1 cup cooked wild rice
- 2 cups Roasted sweet corn
- 2 cups squared roma tomatoes
- 1 cup fresh cherry tomatoes
- 1 1/2 cups sliced red/green cabbage
- 2 bunch fresh baby romaine
- 1 package fresh seafood mushrooms
- 1 peeled Roasted portobello mushroom
- 6 sprigs fresh scallions
- 2 cups steamed then frozen edamame beans
- 1 cup fresh basil chopped
- 1 clove of fresh garlic
- 1 tablespoons minced shallot
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 cup cold pressed olive oil
- 1/2 teaspoon fresh black pepper
- 1 cups julienned pink turnip
Method
Step 1
Cooked wild rice according to the package instructions and let it cold down when cooked. Roast corn either on the grill or air frier, keep it aside. Roast the portobello mushroom and then chop in big chunks. Chop, julienne and slice all the other vegetables. Wash, rinse and dry lettuce. take leaves a part and form a bed for the other ingredients to be placed on top.
Step 2
I use the food processor for slicing the green and red cabbage. Slice them as thin as possible. Clean the seafood mushroom and take the core, just use the edible area. Chop scallions and tomatoes roughly. I use cherry tomatoes to give a second look to the tomatoes. (optional) Decorate your platter.
Step 3
To make the dressing, chop basil, add the green onions, olive oil, red wine vinegar, chopped garlic, and salt. Use a jar to share this vinagrette. Each guest can drizzle the dressing or you can use it by the time you will serve the salad.