This is no side salad. This is the main event salad. Your dinner salad. For a group of say 4 people, you could even stretch it to 5 or 6 if you have a serving platter that’s big enough. This salad wouldn’t have happened with out a serving plate. All the ingredients always fall to the bottom after mixing salads. I wanted to solve that problem and that’s how salads like this came into my existence. Sure you could serve it in a bowl, but then it wouldn’t feel like the main event.
It’s a necessary add on to serve some sort of protein on top. Grill some blackened chicken or pepper steak, sear some scallops golden brown in butter, broil a nice crispy lemony salmon.
Creamy Vegan Pepita Dressing and Seedy Mustard Topping
White balsamic (plus more for tossing arugula)
a few glugs
Extra Virgin Olive Oil (plus more for tossing arugula)
a few twists
Building the Salad
Purple cabbage, thinly sliced
Lemon, juiced and zest
In This Recipe
On a tinfoil lined baking sheet, squeeze lemon juice over salmon, lightly sprinkle with salt and pepper or other seasoning of choice like old bay, rub it in and broil for 15-20 minutes.
Blend all of the dressing ingredients together. Consistency will likely be thick, after blending gently stream in cold water and stir to a drizzle-able consistency. In a small ramekin, mix the grainy mustard with a tbsp of cold water for a drizzle-able consistency.
In a big bowl, mix arugula and purple cabbage to lightly dress in equal parts white balsamic and EVOO (about 1/4 Cup total), toss.
On a large serving plate, lay down the lettuce and cabbage, layer on the oranges, barley, pumpkin seeds and lemon zest. Drizzle with the creamy dressing and seedy mustard topping. Top with Salmon.