By Chef Ella Freyinger
April 2021
Single Serving
Ingredients
-
FOR THE SALAD:
-
2 bunches kale, ribs removed
-
4 oz oyster mushrooms, pulled apart
-
16oz Firm tofu
-
FOR THE DRESSING:
-
1 tablespoon minced shallot
-
1 teaspoon Dijon mustard
-
4 tablespoons red wine vinegar
-
1/4 cup olive oil
-
6 medjool dates, pits removed
-
½ teaspoon freshly ground black pepper
-
Sea salt
Steps
-
FOR THE SALAD:
-
Heat a grill over medium heat.
-
Meanwhile, cut the tofu into 6 pieces widthwise. Then cut each strip on the diagonal to create triangles. Lay flat on a plate lined with a clean kitchen towel, top with another kitchen towel and gently press to release some of the liquid.
-
Heat a small cast iron skillet over high heat. Add 1 tablespoon olive oil and heat until it begins to ripple in the pan. Add the mushrooms and cook for 4-5 minutes, stirring occasionally, or until browned and crispy. Season with sea salt and set aside.
-
Just before cooking, season the tofu with kosher salt. Add more olive oil to the skillet and place the tofu, cut side down, into the skillet. Cook for 3-4 minutes per side or until golden brown. Drizzle with a few tablespoons of the dressing and set aside to marinade.
-
Place the kale directly onto the grill and cook on only one side for 2-3 minutes or until it begins to lightly char. Place on a cutting board and cut into 1/2” ribbons. Place in a large bowl.
-
FOR THE DRESSING:
-
Place the shallot , mustard, vinegar, oil, dates and black pepper in a blender. Blend on high for 30 seconds, or until emulsified.
-
FOR ASSEMBLY:
-
Layer the kale, tofu and mushrooms onto a platter. Drizzle with dressing and gently massage the dressing into the ingredients, being careful to not break the kale.
-
Enjoy!