cup champagne vinegar or white wine vinegar
2 tablespoons pure maple syrup
teaspoon dried tarragon
teaspoon dried thyme
Pinch of freshly grated nutmeg
1 teaspoon salt
Just like spinach, chicory can be quite sandy, so be sure to wash thoroughly.
PREHEAT THE oven to 375F. Place the sliced fennel on large baking sheet, rub with 2 tablespoons of the olive oil, a pinch of salt, and some ground black pepper. Rub the shallots with a little extra oil and place in the corner of the baking sheet. Bake the vegetables for 20 to 25 minutes until the edges of the fennel are browned and the shallot is starting to caramelize. Remove from the oven and set aside to cool.
To make the dressing: In a food processor, combine the roasted shallots, olive oil, hazelnut oil, vinegar, maple syrup, tarragon, thyme, nutmeg, and salt. Blend until creamy, pour into a container, cover, and chill until ready to use.
Assemble the salad by placing the chicory, roasted fennel, hazelnuts, and cranberries in a large bowl. Pour in the dressing, add a twist of freshly ground pepper, and toss with salad tongs until everything is completely coated. Serve immediately.
PORTOBELLO SALAD WITH SPICY MUSTARD DRESSING.
SERVES 4 AS A MAIN OR 8 AS A SIDE SALAD.
TIME: 45 MINUTES, INCLUDING MUSHROOM COOKING TIME.
This is a staple salad at Isa headquarters. It's got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado, and mushrooms. The mustard makes the dressing nice and creamy with just a little kick. The roasted portobello recipe is for two mushrooms, but like we say in those directions, you can make four for a more elegant presentation if you're trying to impress someone. You can also add other salad-y things to this; a few sprouts never hurt anyone . . . yet.
Dressing: cup prepared spicy, smooth mustard
3 tablespoons grapeseed oil
cup red wine vinegar
2 tablespoons pure maple syrup
Salad: 8 cups mixed greens (whatever you like-we prefer crunchy things like radicchio and romaine; throw in some arugula scraps for good measure)
1 avocado, peeled, halved, pitted, and sliced thinly
1 small red onion, sliced into very thin half-moons
1 (15-ounce) can chickpeas, drained and rinsed
1 recipe Roasted Portobellos (2 mushrooms) (page 112)
Prepare the dressing: Whisk all ingredients together in a small bowl. Done.
Prepare the salad: Throw together all the ingredients except the portobellos, in a large mixing bowl. Pour on the dressing and use tongs to toss.
When ready to serve, place the dressed greens on plate and add the sliced, warm portobellos. That's all there is to it!
AUTUMN ROOT SALAD WITH WARM MAPLE-FIG DRESSING.
SERVES 4.
TIME: 1 HOUR 30 MINUTES, MOSTLY INACTIVE.
This is a classy start to an autumn dinner. You'll love the combination of earthy beets and purple potatoes, creamy sweet potatoes, and the tart sweetness of Maple-Fig Dressing.The field greens add a fresh touch and we like the texture they get as they wilt from the dressing. There are several steps, but the recipe isn't difficult and the active cooking time is minimal. Roast the beets first and, about twenty minutes before they are done cooking, prepare the yams and blue potatoes.
Vegetables 3 small loose beets (1 pound)
3 small sweet potatoes (1 pound), peeled
3 small purple potatoes (1 pound), peeled
A little olive or grapeseed oil
About 6 cups of field greens
To have this salad on the table in no time, prepare the beets and potatoes a day in advance and keep wrapped up in the fridge.
Dressing: 1 tablespoon olive oil
2 cloves garlic, chopped
cup shallots, chopped coarsely
1 cup chopped dried mission figs
cup white cooking wine