A truly spectacular salad, this dynamic combination offers a dramatic burst of color along with pungent savory flavors tastefully balanced with sweet accents. The success of this salad relies on advance preparation of the balsamic vinegar reduction, the carmelized pecans, and the marinated tofu. If these items are prepared a day ahead, the salad can be assembled quickly.
26 PECAN SALAD
4 T. balsamic vinegar reduction
2 T. maple syrup
24 raw pecan halves, or 1/2 C. (120 ml)
1/4 C. (60 ml) Bragg Liquid Aminos or soy sauce
1 T. umeboshi plum vinegar or red wine vinegar
1/2 lb. (225 g) firm or extra firm tofu
Salad
4 leaves frilly kale, finely shredded
1/2 head Boston lettuce, torn
1 red bell pepper cut into 1-inch long thin julienne
1/2 yellow or orange bell pepper cut into 1-inch long thin julienne
12 snap peas or snow peas trimmed, cut in half lengthwise
1 apple, cored and chopped
5 radishes, sliced
1/2 C. (120 ml) currants or black raisins
3 T. extra virgin olive oil
Balsamic Vinegar Reduction
Measure 1/2-cup (120 ml) balsamic vinegar, and pour it into a small saucepan or a butter melter pot. Simmer uncovered over medium-high heat for about 12 to 15 minutes until reduced by half, to about 4 tablespoons. The vinegar will become slightly thickened. Cool and store in the refrigerator.
Carmelizing Pecans
Put the maple syrup into an 8 to 10-inch (20 to 25-cm) non-stick skillet and bring to a boil over high heat. When the syrup begins to bubble, add pecans and toss with a wooden spoon to coat completely. Stir for 1 to 2 minutes until all liquid is absorbed. Turn off heat, and immediately pour coated pecans onto a dish to cool. When cool, break apart the nuts that have stuck together. Set aside.
Marinating Tofu
Create a marinade by combining Bragg Liquid Aminos and the umeboshi vinegar in a plastic storage container. Crumble the tofu into the marinade, and stir to coat evenly. Cover container, and refrigerate for at least 2 hours or overnight, tossing occasionally.
Assembling the Salad
Combine the salad ingredients in a large bowl and toss with extra virgin olive oil. Sprinkle crumbled tofu over the top. Drizzle balsamic vinegar reduction over the tofu. Top with carmelized pecans and serve. Makes 4 to 5 servings.
NOTE: For individual servings, spoon the oil-dressed salad ingredients onto individual salad plates. Top each with the marinated tofu crumbles. Drizzle with balsamic vinegar reduction, and garnish with the carmelized pecans.