Page 73 - Tracy Anderson Magazine - Fall 2021

CHEF’S CITRUS SALAD WITH TARRAGON
CHOICE!
AND PISTACHIOS (serves 2 to 4)
This salad is so simple
and celebrates fresh citrus.
If you can get blood oranges INGREDIENTS 3 Tbsp extra-virgin olive oil
or a larger variety of citrus 2 hefty pinches Maldon Sea
fruits, switch up the 2 navel oranges, peeled and Salt Flakes
combinations. sliced into ¼-inch rounds
2 mandarins, peeled and ½ tsp sumac CRISPY KALE SALAD WITH
sliced into ¼-inch rounds 4 sprigs tarragon, leaves CASHEW CAESAR DRESSING
2 grapefruits, peeled and picked
sliced into ¼-inch rounds ¼ cup pistachios, roasted and (serves 2 to 4)
1 lime, juiced and zested roughly chopped
INGREDIENTS For the salad:
1. Using a sharp knife, cut top and bottom off each citrus For the dressing: 2 bunches lacinato kale,
fruit, then cut around outside of each, below white pith, 1 cup raw cashews leaves removed from stem
removing outer peel and pith, leaving just flesh of fruit. 3 Tbsp extra-virgin olive oil,
Once all are peeled, cut into ¼-inch round slices. 1 Tbsp cashew milk divided
2. To serve, place all fruit on a platter, then squeeze lime 1 clove garlic, smashed
juice and sprinkle zest over top. Pour olive oil over evenly, Salt to taste
then sprinkle on Maldon salt and sumac. 1 tsp white vinegar Freshly ground black pepper
3. Add tarragon and pistachios on top, and serve at room ½ lemon, juiced to taste
temperature or chilled.
1 tsp Dijon mustard 1 cup seedless red grapes,
1 tsp nutritional yeast removed from stems
Salt and pepper to taste 2 bunches kale, leaves
removed from stem and
¼ cup avocado oil sliced thinly
Vegan Parmesan (optional) ½ lemon, juiced

1. For the dressing: Soak raw cashews in 1 cup water for 20
minutes to 1 hour. Drain, then add cashews, cashew milk,
garlic clove, white vinegar, and lemon juice to blender and
blend until smooth. Add Dijon mustard, nutritional yeast,
salt, and pepper, and pulse until combined.
2. Stream in avocado oil while blending to emulsify
dressing, adjust with more seasoning as needed. If dressing
is too thick, thin with cashew milk, 1 tsp at a time. Set aside.
3. For the salad: Preheat oven to 350°F. Add lacinato kale to
a parchment-lined sheet tray. Toss with 1 Tbsp olive oil, salt,
and pepper, and place flat on tray. Bake for 10 to 12 minutes
until crispy. Don’t overcook or kale will burn and taste
bitter. Set aside kale chips.
4. Add grapes to the same tray and drizzle with
1 Tbsp olive oil, sprinkle of salt, and pepper. Bake grapes
until they burst and caramelize (about 15 minutes).
5. To serve, toss sliced kale in a bowl with lemon juice,
remaining olive oil, salt, and pepper, and mix to combine.
In a serving bowl or platter, layer pieces of crispy kale with
dressed shredded kale, roasted grapes, vegan Parmesan (if
using), and top with cashew Caesar dressing.

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