Not to be confused with Waldorf salad. This is a great salad of leafy and roasted veg, tossed in a creamy lemon and garlic dressing. It was inspired by a great salad I had in Dusseldorf, in a place called Kamps Bäckerei. The guy who was in charge, Fabio, chatted to us for ages about “the Dorf” and its current culture.
For the salad:
- 400g carrots
- 300g courgettes
- 3 peppers
- 2 Hass avocados
- 250g soft salad leaves
- 4 TBs oil
For the dressing:
- 1/2 cup cashews
- Juice of one lemon (about 4 TBs)
- 2 TBs nutritional yeast
- 1/4 tsp salt
- 1 clove garlic or 1 tsp garlic paste
Heat the oven to 220C/200C fan/390f/gas mark6 and line one large (or two medium) baking trays with greaseproof paper. Chop the carrots into batons and toss in 2 TBs oil plus salt and pepper, tip them onto the baking tray and place in the oven. Do the same with the courgette and dice the peppers, adding both to the tray once the carrots have been in for 15 minutes. After another 15 minutes, everything should be ready.
Meanwhile, prepare the dressing: Boil the cashews for 10 minutes, then drain. Add them to a blender with the rest of the dressing ingredients, plus 1/2 cup (120ml) of water, and blend until smooth.
Wash the salad leaves, and roughly chop or tear them.
Dice the avocados. You can do this by halving them, scoring each half with a criss-cross pattern, then scooping out the halves with a spoon.
Place the leaves on the plates, followed by the roasted vegetables. Dot with the avocado, then drizzle the dressing on top.