Recipe by Shaun Myrick
New year always brings about the idea of healthy eating, so bring on the salad! This salad is full of flavors that pair perfectly with the 2014 Laurel Glen Estate Cabernet. Easily make this a vegetarian dish with tofu, eliminate the egg and cheese and can be vegan, or substitute the tofu for Eye of Round Beef steaks for the meat lover!
Tofu or Beef:
1 block extra firm tofu or Eye Round Steaks
1 cup walnuts
1 small shallot
2 garlic cloves
1 teaspoon fresh rosemary
1/2 cup panko breadcrumbs
¼ cup gorgonzola crumbles
Zest of 1 small lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1 Egg
1.5 Tablespoons Dijon mustard
1.5 Tablespoons lemon juice
Salad:
Baby Kale
Arugula
Brussels Sprouts (shredded)
Red Beets (roasted)
Blue Cheese, chunks
Cherry Tomatoes, halved
Toasted Walnuts
Dressing:
2 Tbsp aged balsamic vinegar
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 shallot, minced
¼ cup toasted walnut oil
½ cup Extra Virgin Olive Oil
Kosher salt to taste
Preheat oven to 400 degrees Fahrenheit.
Press the tofu: Wrap tofu in a clean kitchen towel and sandwich between two plates. Place a heavy object on top and let sit for 30 minutes. Cut into 6 slices and set aside.
Add walnuts, shallot, garlic, and rosemary to the food processor. Blend until nuts are in small pieces.
Add panko breadcrumbs, gorgonzola, lemon zest, salt, and pepper. Pulse until combined.
In a small bowl, whisk egg, Dijon mustard and lemon juice.
Coat the tofu slice in egg mixture and then coat in the walnut mixture.
Transfer to a parchment lined baking sheet. Repeat with all the tofu slices. If making beef, coat the steaks the same way.
Bake for 15 minutes, then carefully flip and bake for an additional 15 minutes. (For beef bake for 10 minutes on one side and flip and bake for 5-10 min more depending on your desired temperature of doneness).
Remove from oven and let cool.
Toss salad to your liking with ingredients, toss with desired amount of dressing and serve with tofu or beef on top!
