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Melibo Farm: Recipe for Vegan Chop Salad. - - Job Offer Ads
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Melibo Farm: Recipe for Vegan Chop Salad.

Melibo Farm: Recipe for Vegan Chop Salad.

Malibu Farm’s menu always includes chopped salads, says Helen Henderson, founder of the new restaurant-inspired cookbook, “Malibu Farm Sunrise to Sunset” (Clarkson Potter, $ 40). But the original version was a classic with meat and cheese.

“It was and is a delicious salad, but customers tried to replace it with more vegetables, demanding vegetables that we didn’t have,” says Henderson. “We experimented with many different vegetables and eventually settled on squash, which is sweet, and marinated beets, which are acidic, for our perfect combo.”

The result was a vegan chop salad – although she says, “Guests often add grilled chicken, fish or steak to the ‘vegan’ salad!”

Vegan chop salad.

Serves 4.


2 cups chopped Roman lettuce.

2 cups chopped fresh black black (also called dinosaur black or lacinato black)

cooked cup cooked quinoa or other cereal (optional)

Classic chop dressing (recipe follows)

Helen Henderson’s latest restaurant-inspired cookbook is “Malibo Farm, from sunrise to sunset.” (Clarkson Potter)

2 cups cubed roasted butternut squash (recipe follows)

1 cup classic marinade roasted bat (following recipe)

2 avocados, chopped.

2 cups cherry tomatoes half.

2 cups garbanzo beans (gram), dried.

Watermelon radish, finely chopped, for garnish (optional)


In a large bowl, toss the romaine, black and quinoa (if used) with the classic chop dressing. Then garnish with butternut squash, roasted beets, avocado slices, cherry tomatoes, garbanzo beans, and radishes (if using).

Classic chop dressing.

Makes half a cup.


2 tablespoons of mustard seeds.

6 tablespoons red wine vinegar.

Salt to taste.

1 small slot, finely chopped (about 1 tablespoon)

* Cup (8 tablespoons) olive oil, canola oil or a mixture of both.