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Categories:
lemon juice red onion white vinegar mustard lemon zest salt tamarind paste hot sauce cucumbers baby lettuce green beans carrots radishes
Viewed: 50 - Published at: 2 years agoIngredients
- 1 cup lite silken tofu
- 2 Tbs. lemon juice
- 2 Tbs. finely chopped red onion
- 2 Tbs. white vinegar
- 2 1/4 tsp. Dijon mustard
- 1 1/2 tsp. grated Meyer lemon zest or grated lemon zest
- 3/4 tsp. salt
- 1/2 tsp. tamarind paste, optional
- 1/2 tsp. sriracha hot sauce, optional
- 4 English cucumbers, roughly peeled
- 8 cups baby lettuce leaves or mesclun greens
- 16 steamed green beans
- 16 baby carrots
- 16 French breakfast radishes
Method
- To make Dressing: Place tofu in bowl of food processor, and puree 2 minutes, or until smooth.
- Transfer to bowl, and stir in remaining ingredients.
- Season with salt and pepper, if desired.
- To make Salad: Peel each cucumber into wide strips with vegetable peeler until you reach seed core, turning cucumber between each stroke of peeler to keep strips same width.
- Discard core.
- Wrap 3 or 4 strips together to make 3-inch-diameter rings.
- Set rings on serving plates, and fill with lettuce leaves and green beans as if filling a vase.
- Divide Dressing into 8 small bowls or ramekins, and place next to Salads on plates.
- Arrange carrots and radishes around edges of plates.
