Napa Valley Salad with Dijon Dressing. Lemon Tempeh

Napa Valley Salad with Dijon Dressing. Lemon Tempeh is a gluten free and dairy free recipe with 2 servings. For $10.34 per serving, this recipe covers 72% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 86g of protein, 61g of fat, and a total of 1214 calories. 14 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe from kblog.lunchboxbunch.com requires bosc pear, arugula, juice of lemon, and pepper. A couple people really liked this salad. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is spectacular. Similar recipes include Shredded Napa Cabbage Salad with Radishes, Golden Raisins, and Dijon Dressing, Napa Valley Mojito, and Arugula Salad with Lemon-Dijon Dressing.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Napa Valley Mud. When you think of Napa, you probably think of wine. Well I think of mud. Sort've. Mud baths to be exact. You see, growing up, my family traveled to Calistoga, just north of the city of Napa, to visit the mud - and the mineral springs pools. OK, we mostly visited the mineral pools, but the mud part is more fun to discuss. A mud bath will change the way you look at...mud. And life. Anyways, so, when I think of Napa, I think of produce, wine, Farmer's Markets and, yes, mud. Farmer's Markets. I had seen beautiful Farmer's Markets in Northern California, but the Napa markets have a unique elegant style. Since we were on vacation, we basically strolled through the markets quickly, but I do remember a flurry of culinary aromas and colors hitting my senses all at once...There colors: bright green bell peppers, shiny purple eggplant, rouge-colored berries, fluffy brim-filled bins of fresh baby greens, spiky green artichokes and cheerful green peas. The rain-fresh air allowed for the market aromas to sharpen and tone on the tip of my nose: fresh pungent garlic piled in a heap of white, gray and purple. Spicy spring onions. Sweet golden apples - leaves still attached. Grassy-smelling plump red tomatoes. Lemons, radishes and dark purple kale. There was even fresh baked bread peeking out from crisp white paper bags, resting in a straw basket.It's not surprising that Napa draws some of the world's greatest chefs and foodies. Let's eat...Lemon Pepper Tempeh Croutons:Napa Valley Salad with Maple Citrus Dijon Dressing and Lemon Pepper Tempeh Croutonsvegan, serves 2-34-6 cups fresh organic arugula1 small red onion, sliced thin1 small bosc pear, sliced thin and long2 small endives, red or white (about 14 small leaves total)1/2 cup oven toasted California walnuts1/2 cup steamed peas2 small vine tomatoes, halvedfresh black peppergarnish sliced round of citrus, rind removed. *I used a lemonoptional: sliced figsMaple Citrus Dijon Dressing1/2 white grapefruit, juicedOR 1/2 orange and 1/2 lemon, juiced1-2 Tbsp EVOO1 tsp maple syrup1 1/2 Tbsp whole grain dijon mustarddash black pepper*all citrus is fresh-squeezedLemon Pepper Tempeh Croutonsvegan, makes about 24 cubes (Halve recipe if you don't want leftover cubes)8 oz. tempeh, cubed1 1/2 tsp maple syrup + 2 tsp water4 tsp EVOO1 lemon, juiced1 lemon, zestedfine pepper1 Tbsp apple cider vinegarfresh pepperpinch of saltDirections:1. Whisk together the salad dressing ingredients, set aside.2. Prepare your tempeh: Add oil to pan, over high heat. Add tempeh. Add maple syrup, water and lemon juice. Coat tempeh in pan liquid. Saute for 2 minutes. Add a heavy hand of fine black pepper to all sides of tempeh. Grate lemon zest on top of tempeh. Toss tempeh in pan for another minute. Reduce heat, add vinegar slowly to deglaze the pan. Remove from heat, toss tempeh in a pinch of salt and a few grinds of fresh black pepper. Set tempeh aside.Lemon Pepper Tempeh:3. Gather ingredients. Prep veggies: slice onion, pear, tomatoes, steam peas. Toast walnuts in oven on high broil for 1-2 minutes. Caution: nuts toast up fast! Don't burn.Prepped Ingredients:4. Begin assembling salad. Spread endives on plate or in a shallow bowl:5. Add arugula:6. Add a drizzle of whisked dressing to arugula and sprinkle around plate:7. Add sliced onions and sliced pears:8. Add peas and walnuts:9. Add tomato and a garnish slice of citrus:10. Add tempeh:Fork:Serve!Wine, optional. I added some sweet potato biscuits and chilled lemon suntea to this Napa-style lunch salad.

 

Step by step:

1. Napa Valley Mud. When you think of Napa, you probably think of wine. Well I think of mud. Sort've. Mud baths to be exact. You see, growing up, my family traveled to Calistoga, just north of the city of Napa, to visit the mud - and the mineral springs pools. OK, we mostly visited the mineral pools, but the mud part is more fun to discuss. A mud bath will change the way you look at...mud. And life. Anyways, so, when I think of Napa, I think of produce, wine, Farmer's Markets and, yes, mud. Farmer's Markets. I had seen beautiful Farmer's Markets in Northern California, but the Napa markets have a unique elegant style. Since we were on vacation, we basically strolled through the markets quickly, but I do remember a flurry of culinary aromas and colors hitting my senses all at once...There colors: bright green bell peppers, shiny purple eggplant, rouge-colored berries, fluffy brim-filled bins of fresh baby greens, spiky green artichokes and cheerful green peas. The rain-fresh air allowed for the market aromas to sharpen and tone on the tip of my nose: fresh pungent garlic piled in a heap of white, gray and purple. Spicy spring onions. Sweet golden apples - leaves still attached. Grassy-smelling plump red tomatoes. Lemons, radishes and dark purple kale. There was even fresh baked bread peeking out from crisp white paper bags, resting in a straw basket.It's not surprising that Napa draws some of the world's greatest chefs and foodies.

2. Let's eat...Lemon Pepper Tempeh Croutons:Napa Valley Salad with Maple Citrus Dijon Dressing and Lemon Pepper Tempeh Croutonsvegan, serves 2-34-6 cups fresh organic arugula1 small red onion, sliced thin1 small bosc pear, sliced thin and long2 small endives, red or white (about 14 small leaves total)1/2 cup oven toasted California walnuts1/2 cup steamed peas2 small vine tomatoes, halvedfresh black peppergarnish sliced round of citrus, rind removed. *I used a lemonoptional: sliced figs

3. Maple Citrus Dijon Dressing1/2 white grapefruit, juicedOR 1/2 orange and 1/2 lemon, juiced1-2 Tbsp EVOO1 tsp maple syrup1 1/2 Tbsp whole grain dijon mustarddash black pepper*all citrus is fresh-squeezed

4. Lemon Pepper Tempeh Croutonsvegan, makes about 24 cubes (Halve recipe if you don't want leftover cubes)8 oz. tempeh, cubed1 1/2 tsp maple syrup + 2 tsp water4 tsp EVOO1 lemon, juiced1 lemon, zestedfine pepper1 Tbsp apple cider vinegarfresh pepperpinch of salt

5. Whisk together the salad dressing ingredients, set aside.

Add arugula

Remove from heat, toss tempeh in a pinch of salt and a few grinds of fresh black pepper. Set tempeh aside.Lemon Pepper Tempeh

Spread endives on plate or in a shallow bowl

Add peas and walnuts

1. Add tomato and a garnish slice of citrus:1

Add tempehFork

1. Serve!Wine, optional. I added some sweet potato biscuits and chilled lemon suntea to this Napa-style lunch salad.

Prepare your tempeh

1. Add oil to pan, over high heat.

2. Add tempeh.

3. Add maple syrup, water and lemon juice. Coat tempeh in pan liquid.

4. Saute for 2 minutes.

5. Add a heavy hand of fine black pepper to all sides of tempeh. Grate lemon zest on top of tempeh. Toss tempeh in pan for another minute. Reduce heat, add vinegar slowly to deglaze the pan.

Add a drizzle of whisked dressing to arugula and sprinkle around plate

Add sliced onions and sliced pears

Gather ingredients. Prep veggies slice onion, pear, tomatoes, steam peas. Toast walnuts in oven on high broil for 1-2 minutes. Caution nuts toast up fast! Don't burn.Prepped Ingredients

1. Begin assembling salad.

Nutrition Information:

covered percent of daily need