Quinoa • Roasted Corn • Carrots • Kohlrabi • Collard Greens • Radishes • Jalapeño Lime Mint Dressing
By Urban Roots youth and chef coach Jametta Rasberry from House of Gristle
All Around Town Salad by Urban Roots Youth
A potluck of flavors and cultures.
Jordanna, Essance, Lilliana and Jabyrie from Urban Roots, on the East Side of St. Paul, worked with Chef Jametta Raspberry, co-owner of House of Gristle (and this year’s Charlie Awards “Rising Star”), to create a salad that represents their varied backgrounds and the different parts of the world their ancestors came from. Melding foods and flavors allow their heritages and personalities to shine through.
All Around Town
WITH JALAPEÑO LIME MINT DRESSING
Makes 8 (1-cup) servings
Salad Ingredients
- 1 cup uncooked red quinoa
- 1 ½ cups whole kernel corn, sliced from the cob or frozen & thawed
- 2 tsp. canola oil
- Coarse salt & freshly ground pepper to taste
- 1 ½ cups matchstick carrots
- 1 ½ cups peeled & chopped kohlrabi
- 1 cup thinly sliced collard greens
- 1 cup thinly sliced & quartered watermelon radish
- 8 cups mixed baby salad greens
Dressing Ingredients
- 1 cup canola or vegetable oil
- ⅓ cup finely chopped jalapeño chile
- ¼ cup packed fresh mint leaves
- 3 Tbsp. lime juice
- 1 Tbsp. honey
- 2 tsp. Dijon mustard
- 1 clove garlic
- 1 tsp. ground cumin
- ½ tsp. coarse salt
Topper
- Crispy Spiced Tortilla Strips (see below)
Directions
- Cook quinoa according package directions. Let cool.
- Heat oven to 425˚F. Toss corn with 2 tsp. oil, salt and pepper in a small bowl. Spread out on a parchment-lined rimmed baking sheet. Roast about 15 minutes or until lightly browned. Cool.
- Mix quinoa, corn, and remaining salad ingredients, except the greens, in a large bowl.
- To make the dressing, process all the ingredients in blender until smooth.
- Stir half of the dressing into the salad mixture; toss to coat well. Arrange salad greens on plates. Spoon salad mixture on top; drizzle with remaining dressing. Top with tortilla strips.
Crispy Spiced Tortilla Strips
Cut 6 corn tortillas into narrow strips. Heat about ¼ cup canola or vegetable oil in a large skillet over medium-high heat. Shallow-fry the tortilla strips in two batches until lightly browned, adding more oil as needed. Drain on paper towels (they crisp up as they cool); sprinkle with Tajín seasoning or chili powder.
Sparking Courage and Passion
“I’m learning to do more things, which makes me think more comprehensively and less apprehensively.”
— Alfredo
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