Lumberjack Salad Recipe

Prepare vegetables: Peel and julienne the carrot. Thinly slice the radish (or daikon) crosswise into 1–2 mm rounds or matchsticks.

Make quick pickle: In a small saucepan combine rice vinegar, water, sugar and 1/2 tsp kosher salt. Warm over medium heat and stir until sugar and salt dissolve, then remove from heat and let cool 2 minutes.

Pickle: Place carrot and radish in a jar or bowl and pour warm brine over them so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (preferably 1 hour) before serving. Keep refrigerated until ready to assemble.

Press tofu: Drain tofu and press for 15–30 minutes to remove excess water. Slice pressed tofu into 1/2-inch cubes or 3/4-inch rectangles.

Make marinade: Whisk together tamari, toasted sesame oil, maple syrup, apple cider vinegar, minced garlic and black pepper in a shallow bowl or container.

Marinate: Add tofu pieces to the marinade and gently toss to coat. Marinate at room temperature 15–30 minutes or refrigerate up to 2 hours for deeper flavor, turning once.

Bake: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it. Arrange marinated tofu in a single layer and brush or drizzle with 1 tsp olive oil. Bake 20–25 minutes, flipping halfway, until edges are golden and slightly crisp. Remove and let cool slightly.

Combine dressing ingredients: In a small bowl or jar whisk together balsamic vinegar, Dijon mustard, maple syrup (or honey), minced garlic, salt and pepper. Slowly whisk in the olive oil until emulsified, or shake vigorously in a jar. Taste and adjust seasoning.

Prepare produce: Halve and pit the avocado; slice into thin wedges. Dice the tomato into bite-sized pieces. Slice the cucumber into half-moons. Core, seed and thinly slice the red bell pepper. Thinly slice the red onion and separate into rings. If pickles have been chilled, drain excess brine.

Toast walnuts: In a small dry skillet over medium heat, toast walnuts 2–4 minutes, shaking the pan, until fragrant and lightly browned. Remove from heat and roughly chop if not already.

Build the salad: In a large bowl, place the baby mixed greens. Arrange avocado, tomato, cucumber, red bell pepper, red onion slices, kalamata olives, pickled carrot-radish and baked tofu on top in sections or tossed, per preference. Scatter toasted walnuts over the top.

Dress and serve: Drizzle 2–3 tablespoons of balsamic vinaigrette over the salad (or serve dressing on the side). Toss gently to combine or leave arranged and allow diners to toss individually. Serve immediately.