Herbed Chopped Salad with Tempeh and Balsamic-Marinated Onions
In my opinion, you can never have too many salad recipes. Pretty much everyday, and especially in the summertime, I crave salad. And, while I am no stranger to eating the same ol’ salad day in and day out, I love to have lots of new options to keep my lettuce habit from becoming stagnant. This recipe is a great twist on a classic chopped salad.
Recently, I have become a huge fan of tempeh. A few years ago, I had sworn myself off of soy products because I was scared of something found in soybeans called phytic acid. Phytic acid is present in all legumes, grains and seeds, but soybeans have the highest concentration of all. It is a so-called “anti-nutrient”, which means it can prevent your body from properly absorbing calcium, magnesium, iron, and zinc. However, rumor has it that if a food is fermented, it greatly reduces the amount of phytic acid that is present. Upon hearing this, my love affair with tempeh began.
Tempeh is simply a fermented block of soybeans. It has a very neutral flavor, not a sour taste like one might imagine coming from a fermented food. It can be used in place of tofu in many recipes, and quite honestly, I think it tastes better. In this salad, it offers a nice savory flavor and meaty texture that really takes this salad to a whole new level.
HERBED CHOPPED SALAD WITH TEMPEH AND BALSAMIC-MARINATED ONIONS
serves two
adapted from a recipe by Renee Loux
1/4 cup freshly chopped Italian parsley
4 large basil leaves, thinly sliced (chiffonade)
1 Tbs. chopped fresh oregano leaves
1 tsp. minced fresh thyme leaves
1/2 red bell pepper, seeded and thinly sliced
8 cherry tomatoes, halved
1 celery rib, sliced
1 carrot, peeled and sliced
1 avocado, peeled and sliced, optional
1/2 large head romaine lettuce, chopped
Dressing:
3 Tbs. Extra Virgin Olive Oil
2 Tbs. lemon juice
1 Tbs. umeboshi plum vinegar
1 Tbs. balsamic vinegar
2 tsp. agave nectar
1 tsp. maple syrup, preferably Grade B
sea salt and white pepper, to taste
Tempeh:
1/2 pkg. (4 oz.) tempeh, cut into 1/4 inch dice
2 Tbs. Extra Virgin Olive Oil
1 tsp. wheat-free tamari
1 tsp. Balsamic vinegar
1/2 tsp. maple syrup
sea salt, to taste
Balsamic-Marinated Onions:
1 large sweet Vidalia onion, sliced thinly
2 Tbs. balsamic vinegar
2 Tbs. wheat-free tamari
1 Tbs. maple syrup, preferably Grade B
1. For the onions: Mix together the vinegar, tamari, and maple syrup. Toss the onions with the dressing and allow to marinate while your oven preheats to 200 degrees. Spread the onions and sauce out onto a baking sheet and bake about 3 hours or until the onions are softened and sweet.
2. For the dressing: Put everything in a jar and shake, shake, shake until well combined. It tastes best when the flavors are allowed to marry in the fridge for at least 1 hour.
3. For the salad: Toss everything together, except the avocado, in a large bowl.
4. For the tempeh: In a small bowl, combine the tamari, vinegar, and maple syrup. Heat the olive oil in a saute pan over medium high heat. When the pan is hot, add the tempeh and stir-fry until it is golden in color. Add the sauce and stir until the liquid is absorbed and the tempeh is a rich brown color.
5. To assemble: Add the tempeh to the lettuce and veggies. Toss with the dressing and divide the salad among individual bowls. Garnish the salad with sliced avocado and balsamic-marinated onions.
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