This was really, really good - better than I expected. I made this salad up on a whim, knowing (as with last night's dinner) that I wanted something cool and easy to make. This was both. I started with making a miso dressing, which was surprisingly simple. I used about one and a half tablespoons of white miso paste, a couple teaspoons or so of soy sauce, one minced garlic clove, maybe 3 tablespoons of rice vinegar, vegetable oil, a splash of water, and some honey to balance all the flavors out. I gave it a whir with my hand blender, and that was it. The shrimp were gently poached in water spiked with lots of fresh lime juice. Next time I make this, I'll change two things: I'll add a little jalepeno, and I'll use the freshest, silkiest tofu I can find, since this is really a big component of the dish.
p.s. I just realized that if you click on the photo, you'll see an extra-large image that shows what's on my plate in more detail. Cool!
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8 comments:
Being the native Southerner that I am, I really like the Y'all thing, as this phrase was heard often around mealtimes when I was a child.
Your blog is simply delicious!
Ellen
Thanks Ellen!
Nice looking blog, Alicia!
I want to eat at YOUR house--every night!
Thanks, Jan! You guys are welcome over anytime!
Great photos! Always nice to find foodie's with good blogs. Keep it up!
Great blog Alicia, would love to have the full recipe!
Thanks, Monica! As requested, here is the recipe:
For the salad
firm tofu (the freshest you can find)
10 or so shrimp, sliced down the back
1 julienned yellow pepper
1 julienned red pepper
6 or so sprigs of cilantro
scallions sliced on the diagonal (light green & dark green only)
juice of 1 lime
optional: jalepenos, avocado, jicama
Dressing: (these are all approximate)
2 big spoonfuls of white miso paste
1 clove of garlic minced on microplane
3 tblsp of rice wine vinegar
canola oil
honey
water
sesame oil (garnish)
Cube the tofu and put back in the fridge. Poach the shrimp in gently simmering water w/ the juice of 1 lime. Poach just until the white backs of the shrimp are opaque. Put in a bowl and squeeze any remaining lime juice over it and stick it in the fridge. Mix all remaining salad ingredients and put in the fridge.
For the dressing: Blend the first 3 ingredients together. Add as much oil as needed to emulsify (maybe a little less than half a cup). Add water by the tablespoonfuls to thin out to desired consistency. Add honey by the squirt to the desired sweetness/sour balance.
Assemble: Stack the tofu. Mix the vegetables and shrimp and place beside tofu. Drizzle salad dressing and add a few drops of sesame oil.
Excellent post and writing style. Bookmarked.
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