We had a late lunch in the sun, hiked up to the top and were rewarded with this view.
And as a gentle reminder that things are real, I burnt my nose in the hour or so of sunlight we had.
Today we are back down below the fog, and back in the kitchen.
This salad was our lunch today. Crunchy radish, soft and squeaky leek and some of the parsnip that did not end up in the soup I made earlier this week, all bound together with a very simple lime-mustard vinaigrette. It made a light and delicioius lunch, and I'd have loved to take some of it to work as lunch the next days but none was leftover.
Parsnip and Leek Salad with Tofu
1 small parsnip, cut into julienne
1 big leek, cut into ribbons
1 tbsp olive oil
1/2 purple radish, if you can find those, or a small bunch of radishes, cut into short julienne
50 g pre-fried tofu, abura-age, cut into strips
4 tbsp lime juice
1 tbsp olive oil
1 heaping tsp Bavarian mustard, or 1 tsp mustard and 1 tsp maple syrup
Heat the olive oil in a skillet on medium heat. Sauté the parsnip until soft, adding a bit of water if needed, to prevent sticking. Add salt to taste. Add the cooked parsnip into a bowl, then sauté the leek in the same skillet, adding a tablespoon or so of water and salt to taste and cook until soft. Add in the bowl with the parsnip. Cook the tofu strips in the same pan, without adding oil or water, until browned. (If you use regular firm tofu, you need to add oil to prevent sticking)
In a small glass, mix together the lime juice, olive oil and vinegar. Salt to taste. Add the radish to the other salad ingredients, drizzle the dressing on top, mix well and top with the tofu strips.
Serves 2 for lunch, or 6 as a side.
Find a printable version here.