Spring salad

Yesterday I harvested a ton of lettuce from my community garden plot. Sorrel, red curly, romaine, Boston, arugula, and chicory. Bursting with flavour, these luscious greens barely needed much dressing, but I needed some protein in my diet becuase I am working out at the gym on a regular basis and need to feed my aching muscles.

Here is a nice shot of my harvest. From left to right: broccoli, red curly lettuce, yellow squash, chicory, arugula, sorrel, romaine lettuce:

Unfortunately, I recently baked the last turkey pot pie from my freezer and am completely out of sustainable meat. Rather than see this as a dilemma I decided to consider it an opportunity and made a batch of "spring salad", a recipe from Intutitive Cooking by Chloe Fox, who is considered a vegetarian legend in Montreal.

This recipe simulates chopped egg salad and packs a protein punch.

The recipe calls for grating a package of firm tofu into large bowl and adding ingredients to suit your tastes, as is the nature of this book – no recipe is set in stone once you learn the basics of cooking and develop an air of confidence.

Here is what went into this version:

  • 1 package firm tofu, grated
  • mayonnaise, to taste
  • turmeric, enough to make it yellow
  • as much of each herb I could fit into the mix from my balcony container garden
  • parsley
  • cilantro
  • chives
  • basil
  • oregano
  • dill
  • 1 dill pickle, finely diced
  • a couple of spoonfuls of pickle brine
  • a piece of pickled pimentoe, finely diced
  • carrot pulp

I usually add a grated carrot but had just juiced all my carrots and was left with a bowl of carrot pulp – the perfect opportunity to improvise. Don’t forget salt and pepper to taste.

The end result was a delicious savoury blend of sweet, sour, and salty with a great soft texture that still had a lot of bounce to it.

The trick to serving this to meat eaters is the turmeric – it turns the whole things bright yellow to simulate the colour of egg salad.


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