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.
The Austin Salad Recipes 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.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
The Austin Salad Recipe
Equipment
Ingredients
For The Dijon Vinaigrette:
- 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
For The Salad:
- 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 mandolin
- 1 head butter lettuce torn into bite-size pieces
- 1 cup canned cooked garbanzo beans rinsed very well
- 2 firm-ripe avocados
- 6 sprigs fresh chives
- Coarse sea salt
Instructions
- 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.
- Make The Salad: 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.
