Urad Bean, Vidalia Onion Dressing, Watercress, Yam, and Zucchini Salad
A hearty bean salad that spells out the U-V-W-Y-Z in an alphabet produce sampling. Adapted from A Chef Walks Into a Cafeteria by Emily Burson and Brandon Neumen.
Course
Salad
Cuisine
American
Prep Time30minutes
Cook Time20minutes
Total Time50minutes
Servings4servings
AuthorEmily Burson and Brandon Neumen
Ingredients
2cupscubed peeled yam or sweet potato
4tsp.canola oil, divided
2cupscubed zucchini
1cupurad beans(or substitute black lentils)
Dressing
3/4cupwatercress
1/2cupsugar
1/2cupfresh lemon juice
2tbspDijon mustard
1tspsalt
dash of black pepper
1/2vidalia or other sweet onion, peeled
2/3cupvegetable oil
Instructions
Preheat the oven to 450 degrees. Combine the yams with 2 tsp. oil on a large baking sheet; spread in a single layer. Bake for 12 minutes. Stir and push yams to one end of the baking sheet. Combine zucchini and 2 tsp. oil in a bowl; arrange in a single layer on baking sheet on side opposite yams. Roast the vegetables for 8 minutes.
Meanwhile, place the beans in a large saucepan; cover with water 2 inches above the beans. Bring to a boil. Reduce the heat, partially cover, and simmer 20 minutes or until just tender. Drain.
Make the dressing: Put all of the dressing ingredients except the oil into a food processor. Process until the onion is minced; slowly blend in the oil. Refrigerate for 20 minutes.
Toss all of the ingredients together with the dressing. Chill until ready to serve.