Welcome spring! We are entering in the season that will gradually bring us to summer time and we increasingly feel the need to reintroduce raw vegetables in our diet, eating, for example, fresh salads. Today, inspired particularly by one of km 0 open-air market, where I found delicious dandelion leafs, I have developed this simple, fast and tasty recipe. A salad, which facilitates purification, with nuts and crunchy tempeh cubes.
- dandelion leafs
- tempeh 150 g
- 3 tablespoon tamari sauce
- 8 shelled walnuts
- sunflower oil for frying
for the complement sauce:
- extra virgin olive oil
- apple vinegar
- Dijon mustard
- balsamic vinegar
- 1 lemon (only peel)
- Wash carefully the dandelion leaves and dry them well.
- Cut the tempeh into small cubes and marinate it in a bowl with tamari sauce and a bit of freshly grated ginger (about 1 cm).
- Heat plenty of frying oil in a saucepan.
- Fry the tempeh cubes, and keep them aside.
- Prepare an emulsion with 2/3 of extra virgin olive oil, 1/3 of apple vinegar, a pinch of salt, a coffee spoon of Dijon mustard.
- Serve dandelion leaves, with tempeh cubes, walnuts and season with the emulsion; finally, add a few drops of old balsamic vinegar from Modena and a some grated lemon peel.