Saturday, February 20, 2010

Cesar Salad wrapped in a Zucchini Pesto Wrap

A few nights ago I was laying in bed and it just hit me. Why not think outside the box and have "inside-out" dishes? That led to creating a zucchini pesto wrap and a cesar salad with creamy horseradish dressing filling.

I made the wraps last night and the rest today :).

Zucchini Pesto Wrap (I actually come up with this one myself, kinda proud of me!)
Yields 6 wraps

5C Zucchini chopped
2C Basil, packed
1/4C Pine Nuts
3T Lemon Juice
2 1/2T Pysllium Husk Powder
2T Olive Oil
2T Flax Oil
1/2t Sea Salt

Blend the Zucchini and Lemon Juice until smooth. Add the Basil, Pine Nuts and Salt and blend until smooth. While blending, slowly add the Olive Oil and Flax Oil to emulsify. Lastly, add the Psyllium Husk Powder and blend for a few seconds.

Spread 1/2C of the mixture on a nonstick dehydrator sheet and create about a 6" round.  Dehydrate at 105F for 4 hours. Flip and remove the nonstick sheet. Place a mesh screen over the wraps to keep the edges from curling up. Dehydrate for another 4 hours or until dry and pliable.

Creamy Horseradish Dressing (Living Light Culinary Arts Institute recipe)
Yields 1C

1 large clove garlic
1 rib celery, strung and chopped
1T horseradish ground root
1 1/2T lemon juice
1 1/2T light miso
1T tamari
1/2T dulse flakes or kelp powder
2t agave nectar
1/4C purified water
1/4C olive oil
2T flax oil

Combine all of the ingredients, except the water and the oils, in a high power blender, and puree until creamy. While the blender is running, slowly add the water and then the oils, until emulsified.

Salad (Living Light Culinary Arts Institute recipe)
1 head romaine, torn or cut into pieces
Pine Nut Parmesan (optional)
Almond Bread Croutons (optional)
Freshly ground pepper (optional)


Toss dressing with lettuce with the dressing (save some for garnish and filling) and optional ingredients. Place about 1/2C of the salad in a Zucchini Pesto Wrap. Pour additional desired amount of dressing inside the wrap.Wrap like an enchilada. Drizzle the top with dressing.

Variations: The optional salad ingredients will work wonderful in this recipe. The croutons will give it a hardy texture.

Tips: You may fully dehydrate the wraps and freeze them for later use. Just place an unbleached parchment paper between each wrap before freezing. When you're ready to use it, remove it from the freezer and dip it in a little water. It'll become slimy and pliable again. You can also spread the dressing on it to make it pliable.


1 comment:

  1. Edgar, so professional
    so gorgeous. so appealing! i love the way the sauce looks ontop. wow.