I came with this recipe this morning while I was roasting another chicken. I had some left-over white beans that I wanted to use in my post-workout carb meal, and I still have some of that fresh mayonnaise I made a few days ago to make a delicious dressing with. My last few salads focused on basil, so I wanted to try a new taste, and I haven’t used smoked paprika in a while, one of my favorite flavors. You can pretty much use any salad vegetables kicking around in the fridge, and I also added nuts, the last of my feta cheese, and a piece of crispy bacon to the mix as well. The following recipe is good for 2 or 3 salads, depending on serving size.
What you’ll need…
1 cup mache or another spicy green
1 cup cooked white beans
2 Tablespoons red onion, very small dice
1 stalk celery, sliced
2 small carrots, sliced
4 radishes, sliced
1/2 yellow bell pepper, small dice
2 Tablespoons fresh cilantro, rough chopped
1 Tablespoon raw sunflower seeds
1 Tablespoon raw pepita seeds
1 slice cooked bacon, cut into small pieces
for the dressing:
2 Tablespoon olive oil
2 tsp white balsamic vinegar
juice of 1/4 lemon
1/4 teaspoon sea salt
2 tsp fresh mayonnaise
1 – 2 teaspoon smoked paprika
1/4 clove garlic, minced
pepper to taste
Mix the dressing ingredients into a bowl, add salad ingredients except for the mache. Adjust the salt and pepper to taste. For a prettier presentation, put a small smear of the dressing down on the plate, place the undressed mache on top, mount the salad on top of that, and then garnish with some bacon and fresh cilantro. It’s a heavier dressing and can weigh the vegetables down unless it’s made absolutely fresh.
