You heard me.
You’re probably thinking, “A salad that’s grilled… what the wha?!?!” and that’s a reasonable response. But this is a quick, easy recipe for a delicious summer salad that combines the art of grilling, tropical fruit and a bed of crunchy greens. I know a number of people who are not into warm or cooked fruit so if that describes you, this is not the post for you.
Last night I ended up working later than I had planned, had to run a few errands on my way home and wanted to get a workout in. After all of the running around (literally and figuratively), I got home around 8 and started making dinner. If you have everything on-hand, this is a quick fix for a busy summer evening. I happen to like combining warm foods with cold to keep the dinner plate exciting and this dish hits squarely on that mark.
What You’ll Need:
1 fresh pineapple, peeled & cored, cut into several rings approximately 1/4-inch thick
1 8-oz block (or 2 4-oz blocks) marinated, baked tofu cut into thick slabs
1 cup shredded carrots
1 head lettuce of your choice (pictured: romaine lettuce)
1 tsp olive oil
1 Tbs rice vinegar (apple cider, white wine or plain ol’ white vinegar is a fine substitution)
1 tsp ground ginger
1/2 tsp ground coriander
sea salt, to taste
What to do:
In a mixing bowl, combine the oil, vinegar, spices and salt. When fully mixed, add in the carrots and toss until carrots are totally coated with the mixture. Set aside or refrigerate. In the mean time, on a grill warmed to medium heat (or grill pan such as I use–my Brooklyn apartment doesn’t accommodate a Weber) lay out the tofu and the pineapple slices. Turn when they get toasty and grill marks appear like so:
While the carrots are steeping and the tofu/pineapple is grilling, chop and plate the lettuce. I am not keen on having too much heavy flavor on my lettuce, but if you want you can chop the lettuce and set it aside until you’re almost ready to serve and then toss it with the carrot mixture just before plating. I used about a cup of chopped lettuce per serving.
Once the pineapple and tofu are finished on the grill (or grilla pan), divide evenly between the two plates already waiting with a bed of lettuce and carrots each. I ended up only using about half the pineapple as my preferred fruit-to-tofu-and-veggie ratio here is about three slices to the rest of the goodies.
Here is the finished product:
Here is one suggested variation that I may try next time: instead of making a salad, use Boston lettuce instead of romaine and cut up the pineapple and tofu when it comes off the grill and make your own lettuce wraps.
*The photos are not great–I apologize for the cell-phone quality images. The food was gone before the regular camera could do its job!