Grilled Vegetable Salad with Raw Green Mole - 24.1g Carbs, 10.5g Fiber, 7.3g Sugars
From: www.bonappetit.com - Recipe by Gerardo Gonzalez, El Rey, NYC
This uncooked mole gets heat from jalapeno, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for cruditrs.
Servings: 4
> Mole
¼ cup raw pumpkin seeds (pepitas)
2 tsp sesame seeds
½ tsp olive oil
Kosher salt
½ avocado, pitted, peeled
3 medium tomatillos, husks removed, rinsed, quartered
1 spring onion, bulb only, chopped
½ jalapeno, seeded if desired, chopped
2 garlic cloves, finely grated
2 cups chopped romaine lettuce
½ cup chopped kale
¼ cup mint leaves
¼ cup parsley leaves
¼ cup tarragon leaves
2 Tbsp fresh lime juice
> Vegetables and Assembly
8 oz pattypan squash (about 10 small), halved, quartered if large
1 Japanese eggplant, quartered lengthwise
4 spring onions or scallions, trimmed, spring onions halved lengthwise if large
1 romaine heart, quartered lengthwise
2 Tbsp olive oil
Kosher salt
2 Tbsp torn mixed tender herbs (such as parsley, tarragon, and/or mint)
Lemon wedges (for serving)
> Mole
Preheat oven to 350°. Toss pumpkin seeds, sesame seeds, and oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until pumpkin seeds are puffed and both seeds are golden brown, 6–8 minutes.
Puree avocado, tomatillo, spring onion, jalapeno, garlic, lettuce, kale, mint, parsley, tarragon, lime juice, half of toasted seed mixture, and ¼ cup water in a blender until smooth; season with salt.
Do Ahead: Mole can be made 1 day ahead. Cover and chill.
Vegetables and Assembly
Prepare grill for medium heat (or, heat a dry cast-iron skillet over medium). Toss squash, eggplant, spring onions, romaine, and oil in a large bowl to coat; season with salt. Grill vegetables, cut side down, turning occasionally, until tender and lightly charred all over, 5–10 minutes.
Spoon some mole on a platter (you will not need all) and arrange grilled vegetables on top. Top with herbs and remaining toasted seed mixture. Serve vegetables with lemon wedges for squeezing over.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 378 g
Nutrition per Serving: 261 Calories, 163 Calories from Fat, 18.1g Total Fat, 3g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 99mg Sodium, 1017mg Potassium, 24.1g Total Carbs, 10.5g Dietary Fiber, 7.3g Sugars, 7.4g Protein
Vitamin A 73% - Vitamin C 90% - Calcium 14% - Iron 31%
Nutrition Grade: A
Good points:
No cholesterol
Low in sodium
High in dietary fiber
High in iron
High in manganese
High in magnesium
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
Posted by: chefgloria1030@yahoo.com
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