Sometimes it surprises me when some of the most beautiful and delicious meals come together simply because I am trying to use up certain ingredients before they get too old.
This afternoon was definitely one of those meals but man oh man, this did not taste like an accident at all. I had some leeks that I wanted to use up and a pear that was bordering on being too ripe and I started envisioning a salad with Asian flavors, like soy sauce, toasted slivered almonds and sesame oil. 20 minutes later I had a masterpiece salad that was sweet, salty, juicy, crunchy and fresh tasting all at the same time.
What will you need?
For the salad:
2 cups mixed greens
1/2 block firm tofu, drained
1 large leek, sliced (just the white parts)
1/2 ripe pear, sliced
1/2 toasted sliced almonds
1 tbsp butter
Soy sauce, toasted sesame oil, salt, pepper
For the dressing: (whisk together the following ingredients)
2 tbsp orange juice
2 tbsp brown rice vinegar
1 tsp olive oil
1 tsp grainy mustard
How do you make it?
Preheat your oven to 375 degrees. Cut your tofu into the desired shape, place it on a baking sheet and drizzle with salt, pepper, soy sauce and toasted sesame oil. Bake at 375 for about 15 minutes, flipping the pieces over halfway through so both sides get crispy.
In a small skillet, heat your butter and toss in the sliced leek whites with some cracked pepper. Sautee until the leeks are golden brown, about 7-10 minutes.
Sliced your pears, make sure the slivered almonds are slightly toasted and whisk together all ingredients for your dressing in a small bowl.
Plate your mixed greens.
Add the caramelized leeks.
Continue with the tofu, toasted almonds and pear slices. Drizzle with dressing and you’re ready!