Salad for Supper SHOW# 804

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Jazzy Salad Nicoise with Lemon-Dijon Dressing

Makes 2 to 3 (large, main dish) servings or 6 to 8 (first course) servings

Gluten-free option



2 tablespoons extra-virgin olive oil, plus more to taste

2 tablespoons freshly squeezed lemon juice

1 1/2 tablespoons maple syrup

1 1/2 heaping tablespoons Dijon or spicy brown mustard

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

Freshly ground black pepper, to taste

1 heaping tablespoon thinly sliced scallions (white and light green parts), plus more for garnish



2 1/2 to 3 cups green beans, trimmed and left whole

2 1/2 cups baby red and/or white potatoes, cut in half

10 to 12 romaine lettuce leaves

8 ounces store-bought baked tofu, cubed (see note)

1 cup cooked chickpeas (garbanzo beans)

3 Campari tomatoes, quartered or 12 cherry tomatoes, cut in half

4 to 6 large radishes, sliced

6 to 9 queen green olives with pimento

8 to 12 pitted Kalamata olives

¼ teaspoon sea salt, plus more to taste

Several grinds freshly ground black pepper, plus more to taste


To make the dressing, put all of the dressing ingredients into a small bowl and briskly whisk until well combined. Taste and add 1 tablespoon more olive oil, if desired


To make the salad, fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3 inches of cold water. Add the potatoes. Cover, bring to a boil, and steam 18 to 20 minutes, or until fork tender. Transfer the potatoes to a medium-sized bowl and let cool 15 minutes. Toss the potatoes with a scant 2 tablespoons of the dressing, cover and refrigerate until you are ready to assemble the salad (see note).


Fit the same steamer basket back into the pot. Add 2 to 3 inches of cold water. Add the green beans. Cover, bring to a boil, and steam 5 to 8 minutes or until crisp tender. Transfer the beans to a medium-sized bowl and let cool 15 minutes. Toss the beans with a scant 2 tablespoons of the dressing, cover and refrigerate until you are ready to assemble the salad (see note).


To assemble the salad for a main dish entrée, put 3 large romaine lettuce leaves on each of two to three large dinner plates (see note). Arrange the potatoes and green beans in a pleasing manner on the plate. Add the tomatoes, cubed tofu, chickpeas, radish slices, queen green olives and Kalamata olives, all arranged in separate rows on the plate. At this point the salads may be covered and refrigerated for up to 2 hours. Right before serving, drizzle about 11/2 tablespoons of dressing over each of the salads. Top with more sea salt and freshly ground black pepper, to taste and serve.


Chef’s note: If you like a lot of dressing on your salad, prepare a double recipe of the dressing and use more dressing on each salad. This yummy dressing is delicious on any green salad!


Chef’s note: For a gluten-free and soy-freeoption, substitute an additional 1 cup of the cooked chickpeas in place of the baked tofu.


Chef’s note: To serve this salad as a first course or side dish, divide and arrange the ingredients on six to eight pretty salad plates.


Oatmeal-Raisin Cookies

Makes 34 to 38 cookies

Gluten-free option


1 1/2 cups gluten-free, quick cooking oats

3/4 cup whole wheat flour or “1-to-1” variety of gluten-free flour (like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour)

1/2 cup plus 2 tablespoons vegan cane sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup ripe, peeled and mashed bananas (from 2 large or 2 ½ medium)

1/4 cup plus 2 tablespoons, room temperature vegan buttery spread

2 to 3 tablespoons unsweetened nondairy milk

2/3 cup dark raisins


Preheat the oven to 350 degrees F. Line a very large cookie sheet with unbleached parchment paper. Put the oats, flour, sugar, cinnamon, baking soda and salt into a large bowl and stir with a dry whisk until combined.


Put the mashed banana and buttery spread into a medium-sized bowl and mash together using a potato masher or large fork, until well-combined and only small flecks of the vegan buttery spread are visible. Add the banana mixture to the dry ingredients and stir together using a large spoon until the dough comes together. Add 2 tablespoons of nondairy milk and stir to combine. (If the dough seems dry, add 1 more tablespoon of nondairy milk.) Fold in the raisins.


Using a 1 tablespoon cookie scoop, drop the dough onto the lined cookie sheet, spacing about ½-inch apart. Bake for 8 minutes. Put the sheet on a wire rack and gently flatten the top of each cookie (slightly) with a flat spatula. Bake for an additional 6 to 7 minutes, or until the bottom of the cookies are golden, but the tops are still a nice blonde color. Remove from the oven and transfer the cookies to a wire rack. Cool for 15 minutes before serving. Stored in a tightly covered container, leftover cookies will keep at room temperature for up to two days.



Chocolate Chip Oatmeal Cookies: Substitute vegan dark chocolate chips for the raisins.