I have wanted to make a pressed salad since I tried them at the Natural Epicurean Graduation Showcase in Austin last year , because salad on a stick just made the veggie lover in me smile.
Technically, ‘pressed salad’ is a macrobiotic method of preparation–which I didn’t have the time, energy, or (frankly) desire for–so instead I figured I could just call ‘em salad skewers and then call it a day.
I used fresh fennel–
–and both Granny Smith and local Crispin apples.
(Speaking of being lazy lacking energy and time, I should have actually shaved the fennel to make it a bit thinner, but the inspirational Apple Fennel Salad I had eaten at Fresca on Addison the weekend before had thicker fennel slivers so I went with it.)
Although they were quite adorable–and the pairing of apples, fennel, and a little Napa cabbage (for extra salad-related intrigue) was a sweet and crunchy addition to a fairly rich and beer-filled meal–
–the best part of this dish was the dressing.*
*The extras of which I served in an almond butter jar. With the label only half removed. Because I’m classy like that.This Creamy Ginger Apple ‘Honey’ Mustard Vinaigrette made vegan by using Xagave agave nectar instead of actual honey. The creaminess comes from tofu, and the intrigue comes from the hint of fresh ginger.
And while the concept of salad on a stick might be appropriate for Laura ‘s Strange But Goodclassification …
This dressing is drinkably good.
Trust me. Creamy Ginger Apple Honey Mustard Dressing (VEGAN)
3 oz. tofu
1/2 cup unsweetened applesauce
1 1/2 Tbsp. apple cider vinegar
1 1/2 Tbsp. agave
1/2 tsp. soy sauce, tamari, or liquid aminos
1 tsp. minced fresh ginger
Combine all ingredients in a blender, food processor, or the smoothie cup accessory that came with your immersion blender.