Dear SOS: I am eagerly and desperately looking to replicate the most delicious, amazing salad I have ever had. My fiancé and I are regulars at the Tender Greens in Culver City, and we finally tried its best dish on meatless Monday: the happy vegan. It successfully combines the tastiest health foods such as red quinoa salad, green hummus and farro, with toasted hazelnuts, all on one plate. Please help me with the recipe!
Dear Jessica: The happy vegan is a combination of several smaller salads, and Tender Greens was happy to share its recipes, which we've adapted below. The combined salads are perfect fare if you're hosting a gathering, or they can be made separately as you desire.
Tender Greens' happy vegan salad
Total time: 3 hours, 15 minutes, plus cooling times
Servings: 8 to 12
Note: Adapted from Tender Greens.
Farro wheat salad
3 1/2 cups farro
1/2 cup dried cranberries
3/4 cup sliced baby kale
1/2 cup chopped toasted hazelnuts
1/4 cup extra virgin olive oil
2 tablespoons plus 2 teaspoons golden balsamic vinegar
Salt and pepper
1. Rinse the farro in cold water. Place the farro in a heavy-bottomed pot and cover with fresh cold water. Bring the water to a boil over high heat, then reduce the heat, cover loosely and cook the farro until tender, about 20 minutes. Strain and set aside to cool on a rimmed baking sheet.
2. In a large bowl, toss together the cooked farro with the cranberries, kale and hazelnuts.
3. In a small bowl, whisk together the olive oil and vinegar, and season with 2 teaspoons salt and 1 teaspoon pepper, or to taste. This makes about 8 cups of farro salad.
Bulgur wheat salad (tabbouleh)