super-greens-salad-with-ginger-soy-dressing

SUPER GREENS SALAD WITH GINGER-SOY DRESSING

This hearty vegan dish features both raw and roasted vegetables.

Brassicas are a family of plants full of antioxidants, vitamin C, potassium, and iron. Brooklyn-based recipe developer Ali Slagle created this recipe with four different varieties—cauliflower, broccoli, Brussels sprouts, and kale. “By roasting some of the brassicas and massaging others, the tough texture is eliminated,” she says. Brussels sprouts are served both raw and cooked for a diversity of flavors and textures. A ginger-soy dressing laced with shallots adds a bold note to the dish. 
 
Serves 4
Prep Time: 20 minutes
Cook Time: 40 minutes


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Ingredients

  • 2 shallots
  • 1 medium head cauliflower, cored and cut into florets
  • 1 medium head broccoli, cored and cut into florets
  • 1 pound Brussels sprouts, trimmed of stem and yellow leaves, then cut in half
  • Extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • ½ tablespoon grated ginger
  • ¼ cup seasoned rice vinegar
  • 1½ tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 bunch kale, stemmed and thinly sliced

Directions

  1. Heat the oven to 400 degrees F. Thinly slice one shallot. In a large bowl, toss together the sliced shallot, cauliflower, broccoli, and half the Brussels sprouts with enough olive oil to lightly coat (about ⅓ cup). Season with salt and pepper. Divide between two baking sheets, spread out, and roast, stirring occasionally, until fully tender and charred in spots, 30 to 35 minutes. Reserve the bowl (no need to clean it).
  2. While the vegetables roast, make the dressing: Finely grate the remaining shallot into the reserved bowl to produce two teaspoons. Add ginger, rice vinegar, soy sauce, sesame oil, and ¾ cup olive oil. Season with salt and pepper to taste.
  3. Thinly slice the remaining Brussels sprout halves and transfer to the large bowl along with the kale. Toss with the dressing, massaging the kale to wilt slightly.
  4. Once the vegetables have finished roasting, add to the large bowl and toss to coat in the dressing. Taste and adjust seasonings as needed.
Photography by Robert Bredvad. Food styling by Suzanne Lenzer.