Romaine Salad

For SHA Wellness Clinic
|
Thursday April 22nd, 2021
Healthy nutrition

Romaine salad means the beginning of our favorite season. A light and colourful blanket covers all of us with warmth and joy. Learn how to reproduce the flavor of the spring in a healthy and easy recipe created by our chefs at SHA.

Serves

2

Ingredients

1 medium romaine lettuce

1 avocado

15 Kalamata olives

2 green asparagus

6 mini carrots in various colours

2 radishes

30 g basil

30 g chives

15 g chervil

Sea salt

40 g shiro miso

Organic grain mustard

1 clove garlic

15 g pine nuts

200 ml organic soya yoghurt

15 g rice syrup

10 g agave syrup

Juice of 4 limes/1 lemon

10 g Provencal herbs

10 g garlic powder

10 g onion powder

1 shallot

50 ml extra virgin olive oil

50 ml organic grape seed oil

Basil sprouts or other

20 g wholemeal bread

2 smoked sardine fillets

*Allergens: Gluten – Sesame – Fish – Nuts

Preparation

Wash and remove any unsightly leaves from the romaine lettuce. Cut lengthwise and set aside.

Prepare the Ranch Dressing: blend the soya yoghurt with the Provencal herbs and the shiro miso, the garlic powder, the onion powder, and a spoonful of lime juice for 5 minutes in the Thermomix or equivalent. Strain through a fine sieve and set aside, adjusting the salt to taste.

Blend the French shallot, garlic clove, aromatic herbs, mustard, a little lime juice, remaining agave syrup and salt for 5 minutes to a smooth green cream in the Thermomix or equivalent too.

Whip like a mayonnaise on speed 4 with the olive oil and grape seed oil. Strain through a fine sieve and set aside.

Prepare the condiments: cut the avocado into medium squares and set aside with the olive oil, salt and lemon juice in a chilled bowl. Chop the olives and set aside. Chop and sauté the asparagus and carrots with salt and virgin sesame oil and set aside. Slice the radishes and place in ice water for 5 minutes. Toast the pine nuts and medium diced bread at 165 ºC for 7 minutes in the oven and set aside. Chop the remaining chives.

 

PLATING

In a shallow dish, start with the romaine and place the ranch dressing between each leaf, repeating with the herb sauce. Arrange the ingredients as you prefer, trying to create volume. Top with more dressing and with the chives and basil sprouts.

SHA MAGAZINE

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