Paul Mccartney's Super Vegetable Salad

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 28 cherry tomatoes
• 12 green beans, 1 inch lengths
• 2 carrots, peeled and sliced into one inch pieces
• 3 heads broccoli, cut into florets (4 cups)
• 1 head lettuce (like romaine)
• 3 green onions, minced
• 2/3 cup cornmeal
• 1/2 cup chopped herbs (like parsley, basil, tarragon, or cilantro)
• 2 tablespoons olive oil
• 9 ounces firm tofu, cut into slices (or extra firm)
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons dijon mustard (optional)
• 2 teaspoons maple syrup (optional)

Recipe

• 1 salad:.
• 2 preheat oven to 400*f.
• 3 roast tomatoes on large baking sheet 10 minutes.
• 4 fill saucepan with 1 inch cold water, place steamer above it. put green beans and carrots in steamer. turn heat on high and steam about 15 minutes. add broccoli 3 minutes before other vegetables are done occasionally prodding carrots with fork to check for desired crispness or tenderness.
• 5 meanwhile, toss together lettuce leaves and green onions.
• 6 combine cornmeal and herbs in a bowl.
• 7 heat oil in large skillet over medium high heat. coat tofu slices in cornmeal mixture, and cook 3-5 minutes per side, or until golden brown. transfer to paper towel lined plate to drain.
• 8 dressing:.
• 9 whisk together all ingredients in small bowl.
• 10 assemble:.
• 11 arrange lettuce on a serving plate, followed by warm vegetables, and finally tofu.
• 12 pour dressing over salad, and serve immediately.