1small garlic clove or 2 tablespoons chopped shallot
2cupspacked basil leaves, coarsely chopped
½cupextra-virgin olive oil
3tablespoonsfresh lemon juice
1teaspoonsea salt
1teaspoonfreshly ground black pepper
Pinchof red pepper flakes, optional
Steam Fried Vegetables:
2tablespoonsolive oil, avocado oil or ghee
2clovesgarlic, finely minced
½head of DOLE® cauliflower, cut into florets
½lbDOLE® brussels sprouts, trimmed and halved
4-6DOLE® carrots, sliced 1/4-inch thick
½teaspoonsalt
¼cupwater, stock or wine
depending on the season and what you have access to, could also steam fry broccoli, green beans, bell peppers, asparagus, fennel or onion
The Salad
6cupsDOLE® organic salad greens, of your choice
Steam fried veggies
Lemon basil vinaigrette
Optional for serving: fresh herbs, radishes, nuts, cheese or other toppings
Instructions
Make the Lemon Basil Vinaigrette
Add all of the ingredients to your high-speed blender. Blend until super smooth, about 1 minute.
Adjust salt and pepper, as needed. Serve right away or store in an airtight container in the fridge up to 5 days.
Steam Fry the Vegetables:
In a 12-inch skillet over medium heat, heat the oil or ghee. Add 2 gloves of finely minced garlic. Cook the garlic quickly until fragrant, taking care not burn the garlic.
Add the vegetables in a single layer, as best you can. Do not overcrowd the pan, cook in batches if you are using a smaller skillet. Sprinkle the salt evenly over top.
Stir-fry the vegetables until they have some golden-brown spots, just about 5 minutes.
Add the water (or other liquid) and cover the skillet. Allow the vegetables to steam, just until tender. This should take about 3-4 minutes. If the liquid all evaporates before the vegetables are cooked, remove the lid, add a little bit more liquid, cover again, and continue steaming.
Uncover the pan and use a knife or fork, spear a couple of the vegetables and see if they're tender or still pretty crunchy. Once tender, remove the lid, cook the vegetables, uncovered, to let any remaining liquid evaporate from the pan and allow them to turn a bit more golden, just another minute or so. If not done, add another tablespoon or two of liquid if needed, cover, and steam a bit longer.
When the vegetables are tender, transfer them to a serving dish.
Assemble the Salad
Serve the greens on a large serving platter, spoon the steam-fried vegetables on top. Drizzle with the lemon basil vinaigrette. Serve immediately. I find this salad is most delicious when the vegetables are still warm, but it is still tasty when they are cold or room temperature.
Notes
For low FODMAP - leave out the garlic /shallots and choose low FODMAP veggies like bell peppers, green beans, zucchini, okra, small amounts of broccoli, etc