The Austin Salad

The Austin Salad

Inspired by Austin, Texas

Recipe reprinted with persmision from Camille Styles Entertaining Cookbook 

The Austin Salad | http://saltandwind.com Camille Styles knows how to share: first she shared with us her advice on how to do 24 Hours in Austin and now she is sharing this awesome salad recipe from ...
Skill
Course
Cuisine
Ingredients
16
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
-
Servings
4
Diet
The Austin Salad | http://saltandwind.com
Skill
Beginner
Course
Salad
Cuisine
American
Ingredients
16
Hands-On Time
10 minutes
Total Time
30 minutes
Yield
-
Servings
4
Diet
Vegetarian
The Austin Salad | http://saltandwind.com

Camille Styles knows how to share: first she shared with us her advice on how to do 24 Hours in Austin and now she is sharing this awesome salad recipe from her new cookbook, Camille Styles Entertaining

This combination of raw and cooked ingredients was inspired by Austin’s health-loving, “keeping it weird” culture that’s been around since my parents went to college here in the seventies. It’s a vegetarian salad that’s substantial enough for a meal: crunchy raw vegetables combined with creamy avocado, nutty farro, and garbanzo beans provide loads of protein and many essential nutrients, and the currants add an unexpected hint of sweetness.

Ingredients

  • 2 tablespoons diced shallots
  • 2 tablespoons Dijon Mustard
  • 2 teaspoon honey
  • 1/4 cup sherry vinegar
  • 1/2 cup extra-virgin olive oil
  • kosher salt and Freshly ground black pepper
  • 1/2 cup currants
  • 1 cup cooked semi-pearled farro

    cooled (feel free to substitute other whole grains, such as quinoa or barley)

  • 1 cup sunflower sprouts
  • 1/2 cup Marcona almonds

    chopped

  • 1 cup radishes

    cleaned, stems removed, and sliced very thinly or shaved on a mandoline

  • 1 head butter lettuce

    torn into bite-size pieces

  • 1 cup canned cooked garbanzo beans

    rinsed very well

  • 2 firm-ripe avocados
  • 6 to 8 fresh chives
  • coarse sea salt

Instructions

To make the vinaigrette, in a small bowl, whisk together the shallots, Dijon, honey, and vinegar. Slowly stream in the oil while whisking and then season to taste with salt and pepper. Let marinate for at least 30 minutes to allow the shallot to soften. 

Tip

Keep dressing sealed in an airtight jar in the refrigerator for up to 1 week.

In a small bowl, cover the currants with warm water; set aside to let them plump while you make the rest of the salad. Meanwhile, in a large bowl, combine the farro, sprouts, almonds, radishes, lettuce, and garbanzo beans. Add just enough dressing to lightly coat everything and toss to combine. Peel and slice the avocados and add them to the bowl. Use cooking shears to snip 1-inch sections of the chives over the top.

Drain the currants and sprinkle them evenly over the salad. Toss lightly and then drizzle with a little more dressing and a big pinch of sea salt.

Footnotes

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/248-camille-styles-austin-salad-recipe

Comments