Description
Chef Haick from the Whiteface Lodge presents his go-to vegan salad.
Ingredients
Scale
- ¼ C Baby Arugula
- 1 each English Cucumber, sliced and cut into sticks
- 1 each Radish, sliced
- 2 each Blackberries or Raspberries, cut in half
- 1 T Dill Vinaigrette
- Garnish Fresh Dill
- Garnish Vegan Cream Cheese
Vinaigrette
- 1/4 C Fresh Dill
- Juice of 1 lemon
- ¼ C cold pressed grape seed oil
- season with sea salt.
Instructions
Vinaigrette
- Combine ¼ C Fresh Dill, Juice of 1 lemon into a blender. Puree while adding ¼ C cold pressed grape seed oil, season with sea salt.
Salad
- Place arugula into the center of the plate; arrange five cucumber sticks on top of arugula
- Inconsistently, arrange sliced radish and cucumber
- Randomly, place berries throughout salad
- Drizzle vinaigrette onto vegetables, and garnish with fresh dill and vegan cream cheese
- Category: Salad
- Cuisine: Vegan