Executive Chef Octavio Sabado’s Spring Vegetable Salad

Corporate Executive Chef Octavio Sabado, who is behind the menu at Westdrift Manhattan Beach’s Jute Coastal Kitchen + Bar, shared this recipe for a Spring Vegetable Salad with Lemon Chive Dressing.

Spring Vegetable Salad Ingredients:

• 2 oz. baby carrots.
• 2 oz. cherry heirloom tomatoes or cherry tomatoes.
• 2 large asparagus.
• 2 oz. yellow beets.
• 1 oz. watermelon radish.
• 2 oz. baby squash or squash cut into small pieces.
• 4 grapefruit segments.
• 2 oz. lemon chive vinaigrette.
• 3 oz. citrus yogurt.
• 1 soft-boiled egg (optional).
• Salt to taste.

Spring Vegetable Salad Directions:

1. Cut vegetables into bite-sized pieces, toss in olive oil, salt and pepper.
2. Roast vegetables at 350 degrees and set to cool.
3. Peel watermelon radish and slice thinly.
4. Toss all vegetables in the vinaigrette and salt.
5. Place a dollop of yogurt dressing onto the plate.
6. Arrange all the vegetables randomly on top of the yogurt.
7. Place the grapefruit over the fruit.
8. Top with a soft-boiled egg (optional).

Lemon Chive Dressing Ingredients:

• 2 oz. warm water.
• 2 tbsp. finely minced chives.
• Salt to taste.
• 1 tbsp. honey.
• 1 tsp. Dijon mustard.
• 1 cup lemon juice.
• 1.5 cup blended oil.

Lemon Chive Dressing Directions:

1. Add the warm water to the blender start blending slowly.
2. Start adding the lemon juice, salt, honey and Dijon.
3. Add the blended oil slowly.
4. Place vinaigrette into a bowl and add the chives.   

Citrus Yogurt Ingredients:

• 6 oz. Greek yogurt.
• 4 oz. grapefruit juice fresh and strained.
• 4 oz. sugar.

Citrus Yogurt Directions:

Mix all ingredients together. Click here to see more recipes.

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