GATHER JOURNAL

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Janine Iversen


    
Joni Mitchell

Crunchy Canyon Salad

Starters from Issue 9 – Summer 2016 – The 1970s

Though Joni Mitchell has been known to downplay her musical career (describing herself instead as a painter who writes songs), the ’70s are proof of her sonic prolificacy—she released eight original albums including the landmark triumvirate (Ladies of the Canyon, Court and Spark, and Blue). Her romantic dalliances (with Glenn Frey, David Geffen, and, most famously, Graham Nash, who wrote “Our House” about her) would, in part, provide material for her unfailingly honest lyrics; Mitchell has likened the transparency during her Blue period to “a cellophane wrapper on a pack of cigarettes.” We brought that same laid-bare quality to our simple Cali-cuisine inspired salad of avocado, sprouts, and seeds. A plate fit for any lady of the canyon.

serves 4



Dressing
  • ¼ cup red wine vinegar
  • ¼ cup nutritional yeast
  • 2 tsp maple syrup
  • ⅓ cup extra virgin olive oil

Granola and Salad
  • 2 cups lacinato kale, tough stems discarded, torn
  • 1 head broccoli, cut into very small florets and stems thinly sliced
  • ¼ cup rolled oats
  • 2 Tbsp sunflower seeds
  • 2 Tbsp raw pumpkin seeds
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp nutritional yeast
  • 1 tsp maple syrup
  • 2 Tbsp California golden raisins
  • 1 cup sprouts (broccoli, lentil, or alfalfa)
  • 1 cup micro greens
  • 2 avocados

  • 1

    Preheat oven to 350°.
  • 2

    Make dressing: Whisk together red wine vinegar, nutritional yeast, syrup and ¼ tsp salt, then whisk in oil. Toss kale and broccoli with enough dressing to coat, and chill 20 minutes.
  • 3

    Make granola: Combine oats, sunflower seeds, pumpkin seeds and ¼ tsp salt in a medium bowl. Add the oil, nutritional yeast, and syrup and spread on a rimmed baking sheet. Bake until pumpkin seeds are toasted and puffed, about 15 minutes. Stir in raisins and cool.
  • 4

    Divide broccoli-kale mixture among four plates along with sprouts, micro greens and granola. Halve and peel avocados and add to plates along with a drizzle of dressing.