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We’ll admit it: We have a huge weakness for those salad places that add a billion toppings and chop everything up into tiny pieces…and then charge an arm and a leg. But luckily, you can achieve chopped salad nirvana at home, thanks to this recipe for vegan chop salad from Helene Henderson’s new cookbook, Malibu Farm Sunrise to Sunset. (It’s based off the recipe from her SoCal-inspired NYC restaurant.)
“The original [restaurant] menu had a classic chop salad,” Henderson writes, “with cheese, meat and garbanzo beans. It was and is a delicious salad, but customers kept trying to modify it with more vegetables, asking for vegetables we did not have available. We experimented with several different vegetables and finally settled on squash, which is sweet, and marinated beets, which are acidic, for our perfect combo.”
Don’t be put off by the long ingredient list here: The dressing, squash and beets can all be made days in advance and kept in the fridge until assembly (and, in our opinion, taste better that way). Or you could swap in whatever leftover vegetables you have on hand—roasted sweet potatoes or carrots instead of squash, pickled jicama instead of beets and black beans instead of chickpeas would all be delicious.
Reprinted from Malibu Farm Sunrise to Sunset by Helene Henderson. Copyright © 2021 by Helene Henderson. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC.
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