This recipe takes about 25 minutes to make and serves about 4 people.
Let me just first tell you that this salad is also sooo freaking delicious, I could eat all of it by myself haha! And doesn’t it look absolutely gorgeous? I am in love with it and I’m pretty sure you will be too!
Bishop’s weed season is here and this is a absolutely delicious way to serve it! This recipe is of course totally plant-based/vegan and made with mainly whole foods, soy free and can be made gluten free if needed.
Bishops weed can be picked in the wild in early spring and summer, but only if you really know what you are doing please! Alternatively you can of course also use other greens like rocket, lamb’s lettuce, spinach, kale or other greens.
You can eat this salad as a full meal, in that case this recipe makes about 2-3 portions, but of course you can also have it as a side dish. If you have it as a full meal, I recommend adding some smoked tofu cut into cubes. And of course you can also just use this dressing on your favorite salad combination!
Croutons ingredients:
- 4 slices of wholegrain bread
- A little sprinkle of olive oil
- Salt, black pepper and garlic powder to taste
Salad ingredients:
- 100g almonds, roasted
- 250g Bishop’s weed (or alternatively rocket, lamb’s lettuce or other greens of choice)
- 1 cucumber
- 2 shallots or 1 red onion
- 1 big pomegranate
- A few edible flowers for garnish (optional)
Creamy orange dressing ingredients:
- 50g cashews, soaked
- Juice & fruit pulp of 1 orange
- A few twigs of fresh basil
- 1,5 tbsp. (white) balsamic vinegar
- 1/2 tsp. black pepper
- A pinch of salt
- Zest from 1/2 organic orange*
- 100 ml carrot juice
- 1 tsp. turmeric powder or 1 little thumb of fresh turmeric
- A little thumb of fresh ginger
- A pinch of Ceylon cinnamon
Directions:
- First soak the cashews for the dressing in water, either overnight or just in some boiling hot water as soon as you start preparing and wash and drain just before use.
- Start with preparing the croutons. For this you cut the bread into cubes and place them in a container with lid. Also add a sprinkle of olive oil and the spices to taste. Close the lid and shake it until everything is mixed up well. Spread the bread out on a lined baking tray and roast it in the oven for about 8-12 minutes at 200°C or 400°F.
- Also roast the almonds on a baking tray in the oven for about 8 minutes at 200°C or 400°F. Keep an eye on the croutons and nuts because they can burn quickly. When they are ready, let them cool down and chop the nuts up roughly.
- Prepare the salad ingredients and add them all to a big bowl where you mix them together. Wash and drain the bishops weed or other greens very well and chop it up. Wash the cucumber and slice it in to half or quarter slices by first cutting the cucumber in half or quarters lengthwise and then holding it together and slice it with knife or mandolin slicer. Also clean and chop the shallots/red onion. Clean the flowers gently and set aside for garnish.
- Remove the pomegranate seeds from their peel/skin, I usually cut of the top of the pomegranate, cut the peel along the white skin lines which separate the segments and than above the salad bowl I rip it open into segments/wedges and take out the seeds above the bowl. Be careful, it might splash, there are also other options to deseed a pomegranate like in a bowl with water, choose what works best for you.
- For the dressing add all ingredients together in a (little) blender and blend until smooth.
- To serve add the salad to a plate or bowl, top with nuts and croutons, drizzle with the dressing and garnish with the flowers. Enjoy!
*Tip for the orange zest: I always take the zest from when I have organic citrus fruits like lemon, lime and orange by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar or container in the freezer. This way I have it always on hand when I need it and don’t have to use it at the moment I only want the fruit or juice.
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