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.
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)
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.
Spoon some dozen mustard seeds into a small bowl. It doesn’t really matter how much it is, but let’s say 2 piles. Dilute it with red wine vinegar until it has a consistency of heavy cream. This is your ratio of mustard and vinegar. Season with salt and add finely chopped slut. Now slowly stir in the oil. I like my dressing about 50% oil and 50% vinegar because I like it very acidic, but the more traditional ratio would be twice (or more) oil than vinegar. The dressing can be done several days in advance and stored in the refrigerator.
Cubed roasted butternut squash.
Makes about 4 cups.
1 Butternut squash, peels, seeds and cut into medium (2 inch) or small (2 inch) dice
3 tablespoons olive oil.
Salt to taste.
3 tablespoons agave nectar or honey.
1 lemon juice.
Preheat the oven to 400 degrees.
In a bowl, toss the chopped squash with the olive oil. Spread the squash cubes on a sheet pan and fry in the oven until soft and slightly brown, but not for 15 to 20 minutes. Season with salt and drizzle and with lemon juice.
Classic marinade roasted bat.
4 medium-sized beets, any color, on the skin.
cup cup olive oil.
Salt to taste.
Dash of sugar.
1 cup red wine vinegar.
lemon cup Fresh lemon juice.
* Shlot, finely chopped.
A few tablespoons of chopped fresh herbs, such as parsley, dill, or chives.
1 clove garlic, chopped.
Preheat the oven to 375 degrees.
Place the beets in a small oven-proof dish, drizzle with a few tablespoons of olive oil and a drop of water, and cover the dish with foil. Fry the beets in the oven until soft, 45 minutes to 1 hour, depending on their size.
Allow the beetroot to cool, then peel the skin by rubbing the beetroot with a paper towel or under the peeled water. Cut them into fine pieces or whatever size you want. Place the beets in a small bowl and add a small piece of salt and sugar, and drizzle with the remaining oil. Add red wine, vinegar, lemon juice, sage, herbs and garlic, and toss. Marinate for 30 minutes before use. Marinated beets will be refrigerated for 1 week.
Reprinted from Malibo Farm for sunset. By Helen Henderson Copyright 21 2021 by Helen Henderson. A division of Penguin Random House LLC, An Impression of Random House, published by Clarkson Potter.