The interesting thing about eating in-season fruits and vegetables, is that many recipes don’t include ingredients that are all available at the same time. That’s what happened here – plus we had some lovely Asian-spiced roast tofu left over…
Here’s what we used, for two – please use whatever you have on hand that’s similar – and let me know what yours had in it!
Two large handfuls of fresh greens (ours were a variety of baby kales, lettuce and chard).
3 field tomatoes, chopped
1/2 English cucumber, chopped
4 mushrooms, chopped
1/2 package firm tofu, diced in bite-size pieces, marinated in mirin, soy sauce, sesame oil, garlic and ginger, and roasted at 450F until browned on the outside (we did a whole package for stir-fry last night, and had leftovers)
Start by washing the greens and put them on plates.
In a non-reactive (glass or ceramic) bowl, mix 1/4 c (60ml) rice vinegar with 1T (15ml) olive oil or other vegetable oil. Whisk in 1/4t (1ml) wasabi powder or 1/2t (2.5ml) wasabi paste.
Mix the vegetables (except the greens) in this dressing and put on top of lettuce. Drizzle with any leftover dressing, and sprinkle with:
Black sesame seeds
(Toasted sesame seeds would work, of course, or any other seeds you like, such as sunflower). It’s your salad!