American Flatbread Salad Dressing

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American Flatbread Pizza Company in Warren Vermont is one of the first to speak out about the importance of  food integrity and sustainability. It also happens to make the best wood fired pizza in America. No meal is complete without a healthy serving of the one salad on the menu. Thank you, George, for sharing this recipe nearly seventeen years ago! 

INGREDIENTS

FOR THE DRESSING

1/3 cup fruit vinegar

1/3 cup Tamari soy sauce

1/4 cup freshly squeezed orange juice

3 tablespoons ginger root, unpeeled and freshly grated

2 tablespoons finely chopped shallots

1 tablespoon minced garlic

10 coriander seeds, crushed (1/8 teaspoon) 

1 teaspoon crushed red pepper flakes

1 cup safflower oil

1/2  teaspoon sesame oil

2 tablespoons maple syrup

FOR THE SALAD

4 cups mesclun mix

1 cup cabbage, shredded

1/2 cucumber, peel on, 1/4" dice

1 medium carrot, grated

2 scallions, white & light green parts only, sliced

6 cocktail tomatoes, quartered

1 tablespoon black sesame seeds

DIRECTIONS

1. Bring 2 cups water to a boil. Rinse and drain the quinoa. Add 1/2 teaspoon sea salt and quinoa to the boiling water. Lower the heat to simmer and cook for 15 minutes. Drain any excess water from the pot and leave the quinoa to cool.

2. Bring 1 cup of water to a boil in a SMALL POT. Rinse and drain the lentils. Add 1/2 teaspoon sea salt and the lentils to the boiling water, lower the heat to simmer and cook for 15 minutes. Test for doneness. If the lentils are still hard, add 1/4 cup of water and continue boiling until they are done. Be careful not to overcook them or they will become mushy. Turn off the heat and let the lentils cool in the cooking liquid. Drain before adding to the salad.

3. In a small skillet, toast the almonds over medium low heat until fragrant and light golden brown.

4. Whisk the lemon juice, olive, and garlic together. Season with salt and pepper.

5. In a large bowl, add the quinoa, lentils, and feta. Toss the ingredients until they are equally distributed. 

6. Add the onions, kale, watermelon, mint, and parsley. Toss again with your fingers until the ingredients are well distributed. 

7. Pour the dressing over the salad and toss again. Season with salt and pepper.

8. Transfer the salad to a SERVING BOWL. Sprinkle the toasted almonds over the top of the salad and serve. 

SERVES 6

Kitchen Notes

The dressing will keep refrigerated for one week. The crinkled, emerald green leaves of Savoy cabbage are tender and crunchy. Finely shredded purple cabbage adds a wonderful color to the salad.

 

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