food 10

CHEF SALAD

1 1/2 pounds Boston, Bibb, green or red leaf lettuce, or a mixture, washed, trimmed, and dried

Kosher salt and freshly ground black pepper

1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese

4 ounces imported Swiss cheese, cut into 2-inch long matchstick pieces

4 ounces baked ham, cut into 2-inch long matchstick pieces

4 ounces smoked turkey, chicken or duck breast, cut into 2-inch long matchstick pieces

4 ounces rare roast beef, cut into 1/4-inch by 2 inch matchstick pieces

2 hard-cooked eggs, shelled, cut into wedges

1 ripe Hass avocado, diced

16 vine-ripened cherry or grape tomatoes, halved

2 kirby (pickling) cucumbers, sliced

1 cup toasted croutons

Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

KACHUMBER SALAD

1/2 medium Cucumber (kheera), finely chopped

2 medium Tomatoes, finely chopped

1 medium Onion, finely chopped

1/4 cup finely chopped Cabbage (optional)

1 tablespoon finely chopped Coriander Leaves

1 Green Chilli, finely chopped

1 teaspoon Lemon Juice

1/4 teaspoon Black Pepper Powder

Salt

Take a bowl and mix chopped vegetables (onion, cucumber, tomato, cabbage).

Add lemon juice, black pepper, green chilli, coriander leaves and salt. Toss gently until all ingredients are mixed well.

Taste for seasoning and add more salt or lemon juice if required. Kachumber salad is ready.

SESAME TOFU SALAD

1/4 cup low-sodium soy sauce

1/4 cup rice wine vinegar, plus more if needed

2 tablespoons minced fresh ginger

2 tablespoons brown sugar, plus more if needed

3/4 teaspoon toasted sesame oil

Pinch red pepper flakes

2 cloves garlic, minced

2/3 cup plus 2 tablespoons olive oil

One 14-ounce package extra-firm tofu, cut into cubes

2 tablespoons sesame seeds

One 10-ounce package mixed greens

1 cup red grape tomatoes, halved

1/2 red onion, very thinly sliced

One 11-ounce can mandarin oranges, drained

To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.

Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.

Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.

To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.