Courtesy of M Café
Ingredients:
1 cup dry French lentils, sorted, washed and cooked (about 3 cups, cooked)
1 small head of radicchio, cored and roughly chopped or torn
2 small scallions, sliced thin
1 tablespoon fresh tarragon, chopped
1/4 tofu “chevre,” crumbled (recipe below), optional
2 tablespoons maple-glazed walnuts (or substitute roasted walnuts), chopped
1/2-3/4 cup red wine and shallot vinaigrette (recipe below)
Sea salt and freshly ground black pepper to taste
Directions:
1. Combine cooked lentils, radicchio, scallions and tarragon in mixing bowl.
2. Add 1/2 cup vinaigrette and mix well to moisten.
3. Gently fold in tofu “chevre” (if using) and walnuts. Taste, and adjust seasoning with sea salt and black pepper.
4. Serve as a light lunch entrée or side dish.
5. If not serving immediately, re-moisten salad with additional vinaigrette before serving.
Yields four to six servings
Tofu “Chevre”
Ingredients:
1 package (14 oz.) extra-firm tofu
1.5 oz. fresh lemon juice, strained
1.5 oz. light yellow miso
2 oz. extra-virgin olive oil
1/2 teaspoon sea salt
1 tablespoon agar powder (not agar flakes)*
Directions:
1. Blanch the tofu in boiling water for five minutes. While tofu is still hot, transfer to a food processor, add lemon juice, miso and sea salt. Process until mixture is completely smooth.
2. Add the agar powder (with machine running, if possible) and olive oil, and blend again until smooth.
3. Transfer mixture to stainless steel mixing bowl and heat over a double boiler, stirring constantly with heat-proof rubber spatula.
4. Cook and stir until an instant-read thermometer reads 170
degrees.
5. Immediately transfer warm mixture to parchment-lined cylindrical cheese mold or loaf pan. Chill for four hours or until completely set.
Note: The cheese can be used crumbled on salads, or in slices on sandwiches. Because of the agar, it will get softer and creamier when heated or broiled as a soft goat cheese would. For tofu “Boursin” add fresh or dried herbs, garlic, black pepper and spices as desired.
Yield: about 1 lb. of chevre
Red Wine & Shallot Vinaigrette
Ingredients:
1 tablespoon garlic, minced or pureed
1/4 cup minced shallot
6 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3 tablespoons dark maple syrup
1 1/2 tablespoons Dijon mustard
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh thyme, minced
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Directions:
1. Combine all ingredients except oils in a mixing bowl and whisk well to combine.
2. Slowly whisk in oils until dressing is emulsified.
3. Alternatively, dressing may be processed in a blender.
Yield: about 2 cups