Page 110 - TA Magazine Winter 2022

RUNNING HEADS THA T S A TISFY
RUNNING HEAD S ALAD

GRILLED ROMAINE SALAD
WITH CAESAR DRESSING
(serves 3)

INGREDIENT S

For the salad:
3 romaine hearts, halved length-wise
Olive oil, as needed
Salt to taste
1 avocado, sliced into wedges
¼ cup toasted pumpkin seeds
¼ cup pickled onions
For the dressing:
½ cup vegan mayonnaise
1 garlic clove
1 small anchovy filet
½ small shallot
1 Tbsp capers
22 1 tsp caper liquid 22
Y ANDERSON WINTER 20 1 tsp lemon zest CELERIAC AND KALE Y ANDERSON WINTER 20
¼ tsp cracked black pepper

1 tsp Dijon mustard
1 Tbsp extra virgin olive oil
104 ¼ tsp salt 105
1 Tbsp lemon juice

For the pickled onions:
(serves 2)
2 cups water
C 2 cups apple cider vinegar HOT SALAD C
1/3 cup coconut sugar
INGREDIENT S
TRA 2 Tbsp sea salt TRA
2 garlic cloves, sliced 1 celeriac celery root, peeled and medium diced
1 tsp fennel seed 1 Tbsp extra virgin olive oil, divided
1 large red onion, halved and thinly sliced 1 tsp salt, divided
1 bunch curly kale, stemmed and pulled to smaller pieces
PREP AR ATION 1 small shallot, thinly sliced
1 lemon, juice to taste
FOR THE SALAD: Rub flat sides of halved romaine hearts with Freshly ground black pepper, to taste
olive oil and sprinkle with salt. Place flat side down on hottest
side of the grill and cook for 30 seconds to 1 minute until PREP AR ATION
lightly charred. Alternatively, place on cast iron over high heat
until charred (cooking time and results may vary with this 1. Preheat oven to 350°F.
method). Repeat with all halves. Be careful not to burn them. 2. Toss celeriac in ½ Tbsp olive oil and ½ tsp salt. Spread on
Transfer to a plate, add avocado wedges, drizzle with dressing parchment paper lined baking sheet. Bake for 40 minutes or
and garnish with toasted pumpkin seeds and pickled onions. until golden and fork tender. Transfer to a bowl, set aside.
3. Toss pulled kale with the rest of the oil and salt.
FOR THE DRESSING: Combine all ingredients in a food processor Spread on the same baking sheet and bake for 10 to 15
or blender and pulse until smooth. Refrigerate until ready to use. minutes, or until edges are lightly brown but kale is
still tender and moist.
FOR THE PICKLED ONIONS: Combine all ingredients but 4. Transfer to the bowl with the celeriac, add shallot, lemon
the onions in a small saucepan, bring to a boil. Add onions juice, and freshly ground black pepper to taste.
into a glass container with a lid, pour liquid over onions,
cover and refrigerate until ready to use.