This refreshing salad is a great way to use the fresh and crisp scallions in your CSA Share. The scallions and lettuce are tossed with the dressing making the base for julienned vegetables and tofu. Use whatever vegetables you have leftover or from this week’s share, turnips, radishes, carrots, and even beets will work well. Omnivores can add grilled shrimp or chicken, and avocado would be a nice addition. Chop everything, wash and tear the lettuce.
Shake the dressing ingredients up in a jar. Dry-toasting the sesame seeds in a pan will really bring out the sesame flavor. Reserve one tablespoon of the sesame seeds for sprinkling over the top of the salad. If you like spicy add a pinch of cayenne to the dressing. Toss the scallions and lettuce together with the dressing.
Transfer greens to a serving dish, top with julienned vegetables and tofu, sprinkle with sesame seeds and serve.
Scallion Salad with Sesame Dressing
1 head lettuce, washed and torn into bite size pieces
1 bunch scallions reserve white part and cut greens into 2 inch pieces
1 cup mixed vegetables julienned
8 oz smoked tofu (I used Tofu Khan by Ithaca Soy, check ingredients carefully if looking for gluten-free)
1 tablespoon toasted sesame seeds
2 tablespoons canola oil
2 tablespoons toasted sesame oil
2 tablespoons tamari (gluten-free if necessary)
2 tablespoons toasted sesame seeds
1 teaspoon rice vinegar
1 teaspoon maple syrup
1/4 teaspoon dried ginger
pinch of cayenne (optional)
Combine dressing ingredients in a jar with a tight-fitting lid. Shake to combine, then toss scallions and lettuce with the dressing. Transfer lettuce and scallions to a serving platter and top with julienned vegetables, tofu, and sesame seeds.
Variations. Sub grilled chicken or shrimp for the tofu. Add avocado.