Blackened Vegetable Salad with Lemon Dijon Dressing

This is just something I threw together the other night, and I’m so happy with the way it turned out! Like most of my recipes, you can add or swap veggies depending on your taste.

Ingredients:

  • olive oil
  • vegan butter
  • romaine lettuce, sliced down the center
  • half bunch asparagus, cut in half
  • half radicchio, sliced thinly
  • french radishes, quartered
  • ½ cup snow peas

For the Dressing:

  • ¼ cup olive oil
  • 3 tbsp dijon mustard
  • juice of one lemon
  • salt and pepper

Directions:

Place lettuce on a large serving plate and set aside. In a large skillet, heat a couple tablespoons of olive oil over medium-high. Cook the radicchio about 2 minutes on either side with salt and pepper – it will develop a little color and soften. Transfer to the plate with the lettuce.

Reheat skillet with olive oil and add asparagus with salt and pepper. Cook about 3-5 minutes, tossing occasionally so it doesn’t burn. Layer onto serving plate.

Reheat skillet this time with a tablespoon of vegan butter and cook radishes over medium heat for 5-7 minutes, or until softened. Add salt and pepper, to taste. Layer onto salad and then heat up the peas in the skillet.

For the dressing: Whisk together all ingredients and pour over salad.

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