Everything But the Kitchen Sink Salad

Name: Everything But the Kitchen Sink Salad
Yield: Serves 4 to 6
Ingredients: 1 tablespoon olive oil; 1 large portabello mushroom, stem discarded, cap cut into 1-inch pieces; Pinch of salt; 1/2 bunch asparagus, trimmed and cut into 2-inch pieces; 1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces; 1/2 fennel head, thinly sliced; 1/4 cup sherry vinaigrette (page 121); 12 warm veggie balls (page 16) or meatballs of your choosing

January 24, 2012

This salad is a permanent feature on our menu. It starts with simple greens, then is topped with a selection of market vegetables, three balls, and the sauce of your choice. When topped with veggie balls, it’s a serious vegetarian meal, but you can also top it with any ball you’d like (heat up your balls in the microwave for a minute or two to take the chill off). Ladle on your favorite warm sauce in place of the expected dressing.

Recipe notes

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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.