Lemony Vegan Escarole Salad
Lemonly Vegan Escarole Salad is a fun change from the usual lettuce based garden salad. It makes for a delicious lunch or light dinner. A great dish to take to picnics or to potlucks, I'm sure it'll be making an appearance at a summertime potluck in my backyard soon!
Ingredients
- ½ pound small new potatoes cut in half
- 1 bunch asparagus tough ends trimmed and chopped (about 1 pound)
- ¼ cup lemon juice
- ¼ cup fresh dill chopped
- 2 tablespoons extra virgin olive oil
- 2 teaspoons lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- 1 small head escarole chopped (about 4 cups)
- 1 15-ounce can chickpeas drained and rinsed
- ½ cup roasted red peppers chopped
- ¼ cup Walnut Parmesan optional
Instructions
- Add about 2 inches of water to large pot and fit the pot with a steamer basket. Cover the pot and bring the water to a boil. Once the water is boiling, lower the heat, and place the potatoes in the basket. Steam until they are not-quite fork tender, about 10 to 15 minutes.
- Add the asparagus to the steamer basket and continue to steam until the potatoes are fork-tender and the asparagus is crisp-tender, about 5 more minutes.
- While the potatoes and asparagus are cooking, whisk together the lemon juice, olive oil, dill, lemon zest oregano, and sea salt in a small bowl.
- Place the escarole in a large bowl along with the cooked potatoes and asparagus, chickpeas and roasted red pepper. Pour on the rest of the dressing, and toss to coat.
- Top with Walnut Parmesan, if using.