This hearty salad demonstrates a fondness for mixing roasted and fresh ingredients. Roasted carrots contribute a concentrated earthy sweetness, Broccolini provides green, mineral notes, and the romaine delivers refreshing, watery crunch.
Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.”
True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.