Veggie “Crouton” Salad
Time: 30 minutes
Yield: 2 servings
INGREDIENTS
Veggie “Croutons”
¼ c cornstarch
¼ c rice flour, or any starch you own
⅓ c + 1 ½ tbsp water
½ c neutral oil for frying
1 lbs eggplant, cubed
1 c left over bits and ends of cruciferous vegetables or roasted vegetables
¼ c tbsp This Little Goat Went To Tokyo
Pickle
¾ c seasoned rice vinegar
¼ c water
1 c thinly sliced vegetables (onions and chilis work well!)
Dressing
3 tbsp This Little Goat Went To Tokyo
¼ c olive oil
¼ c pickling liquid
Salad
2 c leftover undressed salad greens
1 c jasmine rice or any leftover grains, warmed
2 tbsp fresh herbs on hand, roughly chopped
INSTRUCTIONS:
Pickles
Place thinly sliced vegetables in a heatproof bowlHeat seasoned rice vinegar and water to a simmer
Pour over the vegetables and set aside
“Croutons”
In a large bowl, mix cornstarch and rice flour with water until it reaches a glue like consistency
Toss eggplant in batter until completely coated,
Fry coated eggplant in heated oil until golden brown and crispy
In remaining batter coat and fry any left over bits and ends of roasted vegetables
Toss fried veggies with This Little Goat Went To Tokyo
Salad
Layer salad rotating between greens, rice, pickles, and veggie “croutons” spooning hefty spoons of dressing over every layer sprinkling herbs on top