Stratta Chop Chop
No sauce-and-toss instant salad, this baroque beauty from Stratta Kitchen is complex and gloriously labor intensive, so we recommend scaling up the portions indicated below (which makes two servings). After all, who grills two tablespoons of asparagus at a time?
¼ cup Armenian cucumber (peeled)
¼ cup roasted cauliflower
¼ cup roasted diced sweet potatoes
¼ cup charred poblano chiles (peeled)
2 tbsp. griddled asparagus
¼ cup caramelized fennel (wedges)
¼ cup radish (sliced thin rounds)
¼ cup Little Gem lettuce (chopped)
2 tbsp. toasted pepitas
¼ cup diced tomatoes
¼ cup sweet corn
2 cups cooked quinoa
¼ cup crispy dried chickpeas
Pare/dice all of the vegetables approximately the same size and reserve until needed.
Red wine vinaigrette
2 egg yolks
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
¾ cup extra virgin olive oil
Combine the vinegar, Dijon and yolks, and emulsify with olive oil until smooth and creamy. Salt and pepper to taste. Reserve refrigerated for up to three days until needed.
Moments before serving, combine the vegetables with the quinoa and dress lightly. Arrange a mound of the salad on a plate and finish with a sprinkling of crumbled aged ricotta. Serve chilled.