Sunday, September 9, 2012

Greek salad for two


Last week when I was in the grocery store restocking olives of another dish, I spied a jar of pepperoncini.  I felt compelled to buy some for some weird reason. I didn't like these until recently and when I was going to make a salad today, I remembered them and they inspired me to make this salad.

Cut the tofu into squares and pan sautée them in a little olive oil, soy and ground pepper. Set aside to let them come to room temperature.

For the salad I used:
romaine lettuce, torn into pieces
cherry tomatoes, sliced
kalamata olives
cucumber, peeled, sliced, and deseeded
red pepper, cut into strips
red onion, cut into strips
pepperoncini
1 tsp or so of fresh oregano, roughly chopped

For the salad dressing I used the magic bullet. Of course you can whisk it by hand.
2 TB fresh lemon juice
1 small garlic clove (about 1/2 tsp minced)
1/4 c olive oil
1/8 tsp salt
1 tsp mellow miso
1/4 tsp agave
Blend everything until smooth and the miso is combined.

I dressed the romaine only because I wanted to make sure to evenly distribute the other ingredients.
Arrange everything on the plate, including the tofu, then sprinkle the fresh oregano, a pinch of flake salt,  and course black pepper over the top.
(there will be left over dressing)










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