Abe van Beek
Principal and Head Cook
826 Complete Culinary
Vegan Autumn Salad with Boursin® Pistou
Recipe courtesy of Abe van Beek
Sponsor: Bel Brands USA
Servings: 1
Ingredients
Arugula Pistou (makes 16 portions):
- 6 Tbsp extra-virgin olive oil
- 2 oz arugula, cleaned
- 2 oz pepita seeds, roasted and salted
- 1 oz roasted poblano pepper, ½-in dice
- ½ oz roasted onion, half-moon slices
- ¼ oz cilantro, cleaned
- ½ Tbsp kosher salt
- 1 tsp chopped garlic
- 1 tsp dried oregano
- 1 tsp black pepper
- ¼ tsp ground cumin
- ¼ tsp ground coriander
Creamy Boursin® Pistou (per serving):
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp Arugula Pistou
- 1 Tbsp Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs
Vegan Autumn Salad (per serving):
- 1 ½ oz white quinoa, cooked
- 1 oz butternut squash, roasted
- ¾ oz baby kale, cleaned
- ¾ oz baby arugula, cleaned
- 2 oz Creamy Boursin® Pistou
- 1 tsp kosher salt
- ¼ tsp black pepper
- ¼ oz pepita seeds, roasted
- ¼ oz Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs
Directions
For the Arugula Pistou:
- Combine all ingredients in a blender and purée until smooth.
- Transfer to a suitable container.
- Label, date and refrigerate.
For the Creamy Boursin Pistou:
- Combine the oil, Arugula Pistou and Boursin® in a small mixing bowl and stir until all ingredients are well blended.
- Transfer to a suitable container. Cover tightly to prevent oxidation.
- Label, date and refrigerate.
For the Autumn Salad:
- Combine the quinoa, butternut squash, baby kale and baby arugula in a mixing bowl.
- Add half of the Boursin Pistou, reserving 2 Tbsp for garnish.
- Add salt and pepper.
- Gently blend until pistou has coated all ingredients.
- Transfer mix to plate, leaving room for pistou smear.
- Apply reserved pistou to one edge of the plate and smear to the opposite side.
Chef Notes
Garnish salad and plate with pepitas and Boursin® Dairy-Free cheese.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
