an oldie but a goodie 🤝🏼 living life inspired by the @gjustabakery veg sandwich at all times 🥪🥪🥪
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#veganrecipeshare #vegansandwiches #sandwichlove #veggiesandwich #gjusta
very much enjoyed the @saltiegirlla x @foundoyster pop up dinner a few weeks ago 🐡🐡 here’s what we got:
1. hamachi tostada
2. caviar latkes
3. a bad bad pic of a good good fried clam roll + @badgirlninak claw assist
4. sicilian crudo: a @foundoyster classiqué
5. pistachio tiramisu this was SO GOOD i normally don’t love tiramisu bc i don’t like coffee 🫠 but this was incred
6. not pictured: the artichoke which we both agreed was one of the best artichokes we’ve ever had!!!
she’s crunchy, she’s springy, she’s a Snap Pea Salad w Apple and Parm! 🫛🫛🫛🌸
RECIPE
INGREDIENTS
for the dressing:
1/4 cup olive oil
2 tablespoons honey
1/2 large lemon, juiced
1 large clove garlic, grated on a microplane or finely chopped
1 1/2 tsps salt
lots of fresh pepper
for the salad:
1/4 cup walnuts, chopped
2 cups snap peas, sliced in matchsticks
1 apple (i used gala), sliced
1/4 cup red onion, thinly sliced
5-6 radishes, sliced
1/3 cup mint leaves, torn or roughly chopped
1/3 cup basil leaves, roughly chopped
1/3 cup shaved parmesan, plus more for serving
flakey salt and fresh black pepper, for serving
INSTRUCTIONS:
1. preheat oven to 350F. meanwhile, in a large bowl, add the dressing ingredients and whisk to combine. set aside.
2. give walnuts a rough chop and add to a sheet tray. bake until toasty, 5-7 minutes. set aside.
3. chop snap peas, apple, red onion, radish and herbs. add to bowl with the dressing and toss to combine.
4. add parmesan and toasted walnuts, giving one more quick toss.
5. add to a serving plate or just eat it out of the bowl 🤪 top with flakey salt, fresh pepper, more parm and a drizzle of olive oil if desired.
