Each element of Dhivya Subramanian’s recipe is delicious on its own, but the sesame dressing is the real star.
Each element of Dhivya Subramanian ’s recipe is delicious on its own, but the sesame dressing is the real starThis chopped salad is crisp, refreshing and perfect for this time of year. The best part? You can assemble it with whatever fresh vegetables you have on hand. But the sesame dressing, which is inspired by one I tasted on a recent trip to Japan, is a must. It’s so good, I could put it on anything.
When you’re ready to cook the tofu, heat the oil in a large skillet over medium heat. Add the tofu and cook until golden brown on all sides, about 8 to 10 minutes, gradually adding any remaining marinade to the skillet. Remove from heat and set aside. Combine all of the dressing ingredients in a small bowl and whisk until smooth, thinning with water if needed.
Arrange the lettuce and salad greens on a large platter, then top with red pepper, carrot, apple, edamame, peanuts, scallions and tofu.From life's little projects to its big questions; the latest in food, style, relationships, work and money, home, wellness, pets and travel delivered directly to your inbox each week.
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