New York 2.0 Salad

32 mins
Serves 1
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Directions

  1. 1Mix 2 tablespoons of quality mayonnaise, the juice of half a lemon, 1 flat teaspoon of grain mustard, and 1 flat teaspoon of honey in a bowl.
  2. 2Mix 2 tablespoons of quality mayonnaise, the juice of half a lemon, 1 flat teaspoon of grain mustard, and 1 flat teaspoon of honey in a bowl.
  3. 3Mix 2 tablespoons of quality mayonnaise, the juice of half a lemon, 1 flat teaspoon of grain mustard, and 1 flat teaspoon of honey in a bowl.
  4. 4Add 2 tablespoons of olive oil, ground pepper, and a generous handful of grated parmesan cheese (about 1/2 cup).
  5. 5Add 2 tablespoons of olive oil, ground pepper, and a generous handful of grated parmesan cheese (about 1/2 cup).
  6. 6Add 2 tablespoons of olive oil, ground pepper, and a generous handful of grated parmesan cheese (about 1/2 cup).
  7. 7Slice the sweet potato and Jerusalem artichoke thinly using a mandoline.
  8. 8Slice the sweet potato and Jerusalem artichoke thinly using a mandoline.
  9. 9Slice the sweet potato and Jerusalem artichoke thinly using a mandoline.
  10. 10Bake with olive oil and Atlantic salt until baked (about 20-30 minutes).
  11. 11Bake with olive oil and Atlantic salt until baked (about 20-30 minutes).
  12. 12Bake with olive oil and Atlantic salt until baked (about 20-30 minutes).
  13. 13Chop the kale and massage it a bit with olive oil.
  14. 14Chop the kale and massage it a bit with olive oil.
  15. 15Chop the kale and massage it a bit with olive oil.
  16. 16Add cilantro, blanched broccolini, roasted almonds, parmesan cheese and pickled onion.
  17. 17Add cilantro, blanched broccolini, roasted almonds, parmesan cheese and pickled onion.
  18. 18Add cilantro, blanched broccolini, roasted almonds, parmesan cheese and pickled onion.
  19. 19Sprinkle panko on top.
  20. 20Sprinkle panko on top.
  21. 21Sprinkle panko on top.
  22. 22Simply fry the crumbs a little in a pan with olive oil generously until they turn golden.
  23. 23Simply fry the crumbs a little in a pan with olive oil generously until they turn golden.
  24. 24Simply fry the crumbs a little in a pan with olive oil generously until they turn golden.

Ingredients

  • 2 tablespoons mayonnaise
  • 2 tablespoons mayonnaise
  • 2 tablespoons mayonnaise
  • 0.5 of a lemon lemon juice
  • 0.5 of a lemon lemon juice
  • 0.5 of a lemon lemon juice
  • 1 teaspoon grain mustard
  • 1 teaspoon grain mustard
  • 1 teaspoon grain mustard
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • ground pepper
  • ground pepper
  • ground pepper
  • 0.5 cup grated parmesan cheese
  • 0.5 cup grated parmesan cheese
  • 0.5 cup grated parmesan cheese
  • beet
  • beet
  • beet
  • Jerusalem artichoke
  • Jerusalem artichoke
  • Jerusalem artichoke
  • olive oil
  • olive oil
  • olive oil
  • Atlantic salt
  • Atlantic salt
  • Atlantic salt
  • kale
  • kale
  • kale
  • olive oil
  • olive oil
  • olive oil
  • cilantro
  • cilantro
  • cilantro
  • blanched broccolini
  • blanched broccolini
  • blanched broccolini
  • roasted almonds
  • roasted almonds
  • roasted almonds
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • pickled onion
  • pickled onion
  • pickled onion
  • panko breadcrumbs
  • panko breadcrumbs
  • panko breadcrumbs
  • olive oil
  • olive oil
  • olive oil

Equipment

bowlspoonwhiskmandolineovenpanknifecutting board

Tips

  • To make pickled onions, slice the onion thinly and pour a mixture of 1.5 cups of boiling water, 1 teaspoon of salt, 3 tablespoons of apple cider vinegar, and 1 tablespoon of sugar over it.
  • Crispy panko is made by frying the breadcrumbs in a generous amount of olive oil in a pan until golden.