A Bachelor & His Grill‘s “Black Mission Fig & Roasted Rosemary Walnut Salad w/ Lemon Lime Vinaigrette” – Simply Sunshine on in a Bowl. I’m in head over heals in LOVE with the sweetness of the Figs as they play in harmony alongside the saltiness of the Crumbled Feta & warm, crunchy Roasted Walnuts. To finish – The zesty Lemon-Lime Vinaigrette drizzled over the crisp leaves of wild Greens & fresh Raspberries wraps a perfect bow around this Summer Salad. Fresh. Lite. Sinfully Gorgeous. Divinely Delightful.
Black Mission Fig and Roasted Rosemary Walnut Summer Salad
-2 Cups Soy Beans
-2 T Wasabi Powder
-1 T Water
-1 Egg White
-2 t Coarse Salt
-2 t Corn Starch
METHOD to the MADNESS:
-Soak Beans in Water for 10-12hrs before Cooking.
-1hr Before Cooking lay out Beans to Dry, in a single layer.
-Pre-Heat oven to 300ºF
-In Mixing Bowl Whip together Egg & Water until foamy.
-Add Soy Beans to Egg, toss lightly until all beans covered, then transfer to a sieve & let drain.
-In Separate Mixing Bowl combine Wasabi, Salt, & Corn Starch.
-Add Beans to Wasabi mix & toss to coat.
-Over a Baking Sheet lined w/ Parchment Paper, spread Wasabi Beans evenly, in single layer.
-Bake for 25 Minutes, then stir beans, reduce Oven to 200ºF, & Bake for additional 20 Minutes.
-Pull from Oven & allow to cool COMPLETELY before Serving.
“Roasted soybeans are a healthier option than fried soybeans as they do not contain additional oil. A 1/4 cup serving of unsalted, roasted soynuts has 130 calories. This serving contains 6 g of fat, 1 g of which is saturated fat, 9 g of carbohydrate, 2 g of fiber and 11 g of protein. There is no trans fat, cholesterol, salt or sugar in this serving of roasted soybeans.”
David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…