Farmer’s Salad

Yield 4-6 servings
  • 3 tablespoons Basic Aioli (see below for recipe)
  • 1 tablespoon lemon zest
  • 2 tablespoons capers, strained
  • 1 tablespoon minced chives or green onion
  • 1 1/2 tablespoons coarsely chopped tarragon
  • 3 cups baby potatoes, boiled, cooled, and sliced in half
  • 2 cups watercress or baby arugula
  • 1 cup cooked fava beans, broad beans, gigantic white beans, or lima beans
  • 2 tablespoons Dijon Vinaigrette (see below for recipe)
  • 1 red bell pepper, thinly sliced
  • Freshly ground black pepper, to taste

1. Mix the Basic Aioli recipe in a bowl with lemon zest, capers, chives, and tarragon.

2. Toss the aioli mixture with the potatoes and set aside.

3. In another bowl, combine the watercress, fava beans (or other beans), and Dijon Vinaigrette. Toss gently.

4. Place a portion of the potato salad in the center of plate and top with a handful of the watercress-fava mix.

5. Top with bell pepper slices. Finish with freshly ground black pepper and serve.

Basic Aioli:

  • 1 cup Vegenaise or other vegan mayo
  • 2 cloves garlic, sliced on Microplane or other grater, or finely minced
  • 3 tablespoons lemon zest
  • Pinch of sea salt
  • Freshly cracked black pepper, to taste

1. In a bowl, whisk all ingredients until smooth.

Dijon Vinaigrette:

  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil or flax oil
  • 3 tablespoons agave
  • 3 garlic cloves, finely minced
  • 1/4 cup sherry vinegar
  • Freshly ground black pepper, to taste

1. In a bowl, whisk all ingredients well. Alternative: pour all ingredients into glass jar with sealable lid and shake well.

Psst… For more delicious plant-powered recipes, pick up a copy of Crazy Sexy Kitchen today!