{ raw vegan, gluten-free, makes 1 generous portion or 2 sides }
It may be November, but here in Florida it still feels like summer. While most are seeking autumn and winter recipes to keep warm, anything light and refreshing is still welcome around here.
This may seem more of a spring-time salad, but here in Central Florida I’m still seeing some great asparagus and Georgia vidalia onions around the markets. Both of them make perfect dehydrator “roasting” vegetables, and a pretty hearty salad.
Salad ingredients:
1 bunch baby vidalia onions with green tops (green onions will work too)
1/2 lb green asparagus, bottom third trimmed
large bunch of fresh chervil
4 small yellow heirloom tomatoes, quartered
extra virgin olive oil
sea salt
freshly ground black pepper
Quarter the onion bulbs, and cut the green stalks into thirds. Spread onions and asparagus on lined dehydrator trays. Drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Dehydrate for about 4 hours at 115 degrees, or until vegetables are tender. Put chervil in a shallow serving bowl. Add the onions, asparagus, and tomatoes, and spoon over the dressing.
Dressing:
1/2 cup extra virgin olive oil
1/4 cup walnut oil
1/4 cup white wine vinegar
2 tsp dried tarragon
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
In a small bowl, whisk to combine all ingredients. Spoon over salad.
<3, JMK
