Saturday, April 20, 2013

brielle's favorite salad: the wedge


For this week's movie night, we watched a documentary called Nitro Circus. It's about a group of daredevil friends who get their kicks from attempting extremely dangerous 'tricks'. These guys, and girl, definitely have a mentality that I do not. The best I can figure is that their desire for an adrenaline rush outweighs the knowledge (they must have) of the danger. They are kind of like the guys from jackass, but the stunts they perform are much more dangerous. There are some very close calls and I wonder how no one has not been seriously hurt. I really liked how they are so excited for one another each time someone attempts the challenge they're working on. Looking from a distance you might think they'd be drinking and partying, but of course they're not; for them, it seemed to me, each stunt is viewed as an art project. I am happy they found one another.


Cut the tempeh and steam. After it's cooled a bit, break up the tempeh into smaller bits and saute in water or oil and add the seasonings. Cook until dark and crispy.
3 tsp soy sauce
1tsp liquid smoke
1 TB agave
1/2 tsp paprika
1 garlic clove, minced

For the salad dressing:
1/3 cup vegan mayo, preferably one made without palm oil
2 TB apple cider vinegar
1 TB olive oil
1/2 tsp agave
1 garlic clove, grated
2 scallions, minced, white part only
1/2 TB minced fresh parsley
salt and pepper to taste

vegetables:
2-3 heads romaine lettuce, cherry tomatoes, cucumber, red onion, sprouts
croutons, optional


The traditional wedge is made with iceberg lettuce, but I like romaine so much better. You can chop up the lettuce but I think it makes a nicer presentation to pile the vegetables on a half (or whole) head and drizzle with the dressing. Serve with a knife.

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