Paul McCartney's Super Vegetable Salad
Ready In: 55 mins
Serves: 4
Ingredients
Salad
- 28 cherry tomatoes
- 12 green beans, 1 inch lengths
- 2 carrots, peeled and sliced into one inch pieces
- 3 heads broccoli, cut into florets (4 cups)
- 1 head lettuce (like romaine)
- 3 green onions, minced
- 2⁄3 cup cornmeal
- 1⁄2 cup chopped herbs (like parsley, basil, tarragon, or cilantro)
- 2 tablespoons olive oil
- 9 ounces firm tofu, cut into slices (or extra firm)
Dressing
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard (optional)
- 2 teaspoons maple syrup (optional)
Directions
- Salad:
- Preheat oven to 400*F.
- Roast tomatoes on large baking sheet 10 minutes.
- Fill saucepan with 1 inch cold water, place steamer above it. Put green beans and carrots in steamer. Turn heat on high and steam about 15 minutes. Add broccoli 3 minutes before other vegetables are done occasionally prodding carrots with fork to check for desired crispness or tenderness.
- Meanwhile, toss together lettuce leaves and green onions.
- Combine cornmeal and herbs in a bowl.
- Heat oil in large skillet over medium high heat. Coat tofu slices in cornmeal mixture, and cook 3-5 minutes per side, or until golden brown. Transfer to paper towel lined plate to drain.
- Dressing:
- Whisk together all ingredients in small bowl.
- Assemble:
- Arrange lettuce on a serving plate, followed by warm vegetables, and finally tofu.
- Pour dressing over salad, and serve immediately.
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