Salads

[Zana]

Heirloom Tomato Rawsagna Salad

2nd Place Winner 2011 Tomato Art Festival Recipe Contest

INGREDIENTS

CASHEW RICOTTA
2 cups raw unsalted cashew buts (soaked 1-2 hours)
Juice from 1 lemon
1/4 nutritional yeast
1 teaspoon of sea salt
4 tablespoons of filtered water
TOMATO SAUCE
2 cups of sundried tomatoes (soaked 1-2 hours)
1 Roma tomato
1/2 cup of cherry tomatoe
1/2 jalapeno (seeded)
1 tablespoon agave nectar
1 teaspoon of sea salt
1/ cup olive oil
2 tablespoons filtered water
BASIL CASHEW PESTO
2 cups of basil leaves
1/2 cup raw unsalted cashews
1/4 cup of olive oil
1 teaspoon of sea salt
1 teaspoon ground pepper
ZUCCHINI
3 med zucchini (ends trimmed)
2 tablespoons fresh thyme
1 teaspoon of sea salt
1 teaspoon black pepper

INSTRUCTIONS

KEY ELEMENT PREP

CASHEW RICOTTA:
• Place all ingredients in food processor and pulse or chop until thoroughly combined and fluffy like ricotta.
• Add water if necessary

TOMATO SAUCE:
• Blend in food processor until smooth

BASIL CASHEW PESTO
• Combine in food processor and blend until slightly chunky, but mostly smooth

ZUCCHINI "NOODLES"
• Cut the zucchini length wise & use veggie peeler or mandolin slicer to cut into very thin slices.
• Toss into olive oil/thyme/salt pepper until coated.

FULL ASSEMBLY:
• Make individual portions by layering the zucchini into squares overlapping.
• Then spread tomato sauce, a dollop of pesto, a dollop of ricotta. add a slice of heirloom tomato: Repeat 2-3 times to create layers.
• Top with a dollop of Ricotta & garnish w/ a basil leaf!