One Body Yoga Kitchen: Garden Salads from Favorite Chefs

The little garden I planted last year is exploding with spring lettuce so I'm really into salads. Here are two favorites from beloved and innovative chefs and cookbook authors who’ve influenced me; Yotam Ottolenghi and Edward Espe Brown.

Etti’s Herb Salad

Serves 6

Ingredients

2 cups cilantro leaves 1 1/4 cups parsley 2 cups dill 1 cup tarragon 1 1/4 cup basil 2 cups arugula 3 1/2 tablespoons unsalted butter 1 heaping cup whole unskinned almonds 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons lemon juice 1 tablespoon olive oil

Method

Gently wash the fresh herbs in cold water to avoid bruising. Dry in a salad spinner. Heat the butter in a sauté pan and add the almonds, salt and pepper. Cook for five to six minutes over low to medium heat until the almonds are golden. Drain the almonds leaving the butter warm in the pan. When the almonds are cool, coarsely chop.

Assembly

Place the herbs in a large bowl, add the almonds, warm butter, lemon juice, and olive oil. Toss gently and season to taste. Serve immediately.

From Ottolenghi, by Yotam Ottolenghi and Sami Tamimi, Clarkson Potter/Ten Speed, 2013

Arugula Salad with Avocado and Cashew Nuts

Serves 4

Ingredients

1 bunch arugula 1/2 cup cashew pieces 4 tablespoons olive oil 2 tablespoons by Balsamic or fig vinegar Salt and pepper 1 avocado Splash of lemon juice (to avoid avocado discoloration)

Method

Rinse and dry the arugula and trim into 2-inch lengths. Roast the cashew nuts in a dry skillet until lightly browned.

Assembly

Toss the arugula with the olive oil, then the vinegar, and two to three pinches of salt. Grate fresh pepper over the top. Slice the avocado and sprinkle with lemon juice, and add half of it to the greens. Place the remaining avocado slices on top, and sprinkle with the cashews.

From The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen, by Edward Espe Brown, copyright 2009, by Edward Espe Brown