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Farmers Market Salad
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This recipe, by Chef Ross Bachhuber at Odd Duck, utilizes cooked amaranth grain as a textured foundation for a fresh garden salad. This recipe is from our Fall, 2012 edition of Graze.
serves 4

Ingredients

 

6 heirloom tomatoes, sliced

1/2 cup cooked amaranth

1/4 lb. blanched yellow wax beans, trimmed

1/4 lb. blanched green beans, trimmed

3 tablespoons basil pesto

2 tablespoons good aged balsamic vinegar

1 tablespoon extra virgin olive oil

1/4 cup shaved Sarvecchio parmesan

Fresh Ground Black Pepper, to taste

Sea salt, to taste

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Farmers Market Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

 

  1. Place a scoop of amaranth grain on 4 plates.
  2. Arrange sliced tomatoes and beans around the plate.
  3. Drizzle with olive oil, pesto and aged balsamic, garnish with shaved Sarvecchio parmesan and any fresh garden herb like basil, thyme or parsley. 
  4. Season to taste with salt and pepper
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