Monday, July 14, 2014
I've been making this salad for decades and have finally tweaked it to perfection (for me, at least). It's easily tweakable like using black or kalamata olives instead of oil-cured, iceberg lettuce instead of romaine, artichokes or not, tofu instead of feta (marinate tofu cubes in the dressing). You can use it as a side salad or it is substantial enough to be your entree. It's good any time of the year, but is especially nice in the summer when cukes and tomatoes are at their best and the dill is thriving in your herb garden.
I didn't list any amounts for the salad ingredients....it just depends on how many salads you want to make and how large you want them. For a side salad, I generally use a half a head of romaine for the two of us. For an entree salad, I would use the entire head (I buy the three hearts in a bag, which are generally a uniform size). Also, I've listed the dressing recipe as published, but personally I would half or even quarter the amounts since there are just two of us.
To make a fantastic entree salad, top with some roasted shrimp (peel and devein shrimp, toss with EVOO and a bit of black pepper, roast at 425F for 3-6 minutes, depending on size, until pink).
1/2 cup EVOO
1/4 cup white wine vinegar or fresh lemon juice
2 tsp salt (omit if you're using feta in the salad instead of tofu)
1 tsp dried basil
1 tsp minced garlic
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried dill (omit if using fresh dill in the salad)
Whisk ingredients until emulsified.
Cut firm tofu into 3/4" cubes. Marinate in some of the dressing for at least 1 hour, stirring occasionally.
Grape tomatoes, halved, or garden tomatoes chopped (if in season)
Cucumbers (pickling cucumbers highly recommended), chopped
Red onions, thinly sliced
Green pepper, thinly sliced
Chopped fresh dill
Feta cheese, plain or tomato/basil flavored or marinated tofu
Roasted shrimp, optional
Toss salad ingredients together. Add dressing and mix until well combined. Top with roasted shrimp, if using.
Recipe Source: Tofu Cookery by Louise Hagler (1982), p. 28