House Salad Recipe

1. Prepare vegetables

Rinse mesclun greens thoroughly in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Place greens in a large mixing bowl.

2. Halve tomatoes

Wash cherry tomatoes and slice each in half (or quarters if large). Add to the bowl with greens.

3. Julienne radish

Trim radish ends, then slice into very thin rounds and stack slices. Cut into thin matchsticks (julienne) about 2–3 inches long. Add to the bowl.

4. Optional cucumber

If using cucumber, peel (optional), halve lengthwise, remove seeds with a spoon if watery, then thinly slice and add to the bowl.

5. Add scallions and seeds

Add the thinly sliced scallion greens and reserve the toasted sesame seeds for garnish. Toss gently to combine just before dressing.

6. Press and portion tofu

If not already pressed, wrap tofu in paper towels or a clean kitchen cloth and place a weighted object on top for 10–15 minutes to remove excess water. Measure 3 oz of pressed firm tofu for the dressing.

7. Blend dressing

In a small blender or food processor combine the pressed firm tofu, chopped fresh ginger, soy sauce, rice vinegar, sesame oil, neutral oil, honey (or agave), lime juice, salt, and pepper. Process until smooth. If the dressing is too thick, add water 1 tablespoon at a time (up to 2 tablespoons) to reach a pourable but slightly creamy consistency.

8. Taste and adjust

Taste the dressing and adjust seasoning as needed: add a little more soy sauce for saltiness, more vinegar or lime for acidity, or a touch more honey for sweetness. Blend briefly after adjustments.

9. Chill (optional)

For best flavor, refrigerate dressing for 10–15 minutes to let flavors marry. Shake or stir before using if separated.

10. Right before serving, drizzle 2–3 tablespoons of the ginger-tofu dressing over the prepared greens and vegetables (adjust quantity to taste). Toss gently but thoroughly to coat the mesclun, tomatoes, and radish evenly. Taste and add a little more dressing if desired.

11. Divide the salad between 2–4 plates (depending on portion size). Sprinkle toasted sesame seeds over each portion as garnish. Serve immediately.