The Most Exhausting Salad in Existence

I’m literally in my bed right now, exhausted, from a combination of a food coma and hours spent toiling to make this salad.

As always, WORTH IT.

This salad is entitled: “Early Spring Salad with Tofu Chèvre and Herb Vinaigrette.”  It is the best I’ve eaten in a while, but extremely labor and time-intensive.

Don’t say I didn’t warn you.  Keep in mind that this recipe serves 4, so adjust accordingly.

First things first: You’ll need four hours to overnight in order to make the chèvre.

  • 1 (12 oz) container firm or extra-firm tofu, drained and halved
  • 1 large clove garlic
  • 2 tbsp yellow shiro miso
  • 3 tsp extra-virgin olive oil
  • 3/4 tsp fine sea salt

Like the scramble, you’re trying to get all of the moisture out of the tofu.  Pat dry with paper towels, then plastic wrap both halves and put them on a small plate and refrigerate for at least four hours.

After it’s been refrigerated, you can blend it all together in a mixer with the garlic, miso, olive oil and salt. Place in a bowl.  It should look approximately like this:

And this is yellow miso, better known as shiro miso, which I’m assuming is one of those things found only at Whole Foods.  It has a super weird consistency but interesting taste.

Now here are the ingredients for the salad:

  • 4 medium beets, trimmed
  • 1 medium carrot, peeled
  • 10 lightly packed cups of mixed baby lettuce (buy it prepackaged)
  • 1 cucumber, cut into half-moons
  • 6 radishes, thinly sliced
  • 3 celery stalks
  • 1/2 log of Tofu Chèvre

Place the beets in a heavy saucepan with enough water to cover them.  Simmer until they are tender, which should take about 30 minutes. Once they’re done peel off the beet skins and cut into 1/2 inch wedges.

While the beets are cooking, you can make the lovely herb vinaigrette.

  • 1/4 cup brown rice vinegar
  • 2 tbsp apple cider vinegar
  • 1 tbsp chopped fresh basil
  • 2 tsp chopped fresh dill
  • 2 tsp agave nectar
  • 1/2 tsp salt
  • 1/2 cup extra-virgin olive oil

Just blend it all together in a food processor! Easy peasy.

This is agave nectar which is my personal favorite sweetener and alternative to sugar.  I can’t even describe to you how good it is.  I would honestly just eat it plain, on a spoon, if that was socially acceptable (who am I kidding? I do it anyway)

Here’s the vinaigrette (tastes better than it looks, promise):

So by now you should have the tofu ready to go, peeled and chopped beets, and the vinaigrette.  Next you peel the carrots into ribbons, which just means pulling the peeler down the length of the carrot to create carrot ribbons.  Cut the cucumber into half-moons, slice the radishes, and dice the celery.

Place the baby lettuce in a large bowl, and toss in the carrot, cucumber, radishes, and celery.  Let each person add their own chèvre and vinaigrette. Voila! You should have a complete salad now. Enjoy!


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