Salade Tiède on a Cold Day
On a cold November day, warm food is a must for many of us. While we love our lunchtime salads, they don't provide the comfort we need! I've tried 'warm salads' but I feel they're missing the texture I'm looking for so instead I do a combination of the two and create a warm/cold salad. For this one, I tossed roasted brussel sprouts and parsnips with some thinly sliced red cabbage and red onion and topped it with some nuts, fig and goat's cheddar.
I have recently eliminated nightshades and all grains from my diet and it has been quite an adjustment for me and made me to be more creative in the kitchen. Like most of people, I derive a lot of pleasure from eating and I lose all hope if I'm not excited about my meals! At the same time, I am the only one in my family following this diet so when I make something just for me, I try to make things that are quick and easy.
The great thing is that I'm cooking daily with foods that I would usually eat monthly or weekly. Fortunately, I am able to digest cruciferous vegetables like cooked broccoli, cauliflower, and brussel sprouts well and I can handle raw cabbage and leafy greens. But this is not the case for some people with digestive issues. Anyone who finds they have a tendency to get bloated should cook these veggies well and supplement with enzymes. Anyone with thyroid issues may want to consider cooking them well too. But they are an important family of vegetables to include in the diet, as they are well-known to be anti-inflammatory and anti-cancer. These are my new staples and strangely, I find myself craving them!
This would be a great salad to take to work, just roast some extra vegetables for dinner the night before and put the leftovers in separate container and heat them up at work. I am really lazy when it comes to salad-dressings and usually just drizzle olive oil and vinegar or lemon and then mix it all up.
Salade Tiède with Brussel Sprouts and Goat Cheese
3/4 cup of thinly sliced raw cabbage
1/4 small read onion thinly sliced
one parsnip (roasted)
1/4 steamed and/or roasted brussel sprouts
1/2 dried fig (thinly sliced)
Crumbled Goat cheese or sliced goat's cheddar
pecans and walnuts
1 dollop of pesto (optional)
Combine warm vegetables with roasted vegetables. Top with figs, cheese, nuts and pesto. Drizzle with olive oil and balsamic vinegar and mix it all up!