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Miso and Garlic Scape Dressing with Charred Greens
For the dressing:
- 1/2-3/4 (unpacked) cup garlic scapes; chopped
- 1 garlic clove, chopped
- Juice of 1/2 lime
- 2 tsp rice vinegar
- 4 oz silken tofu
- 1 heaping Tbsp white miso
- Salt and pepper, to taste
For the greens:
- 1 head dark leafy greens such as kale or mustard; coarse portions of stems removed and roughly chopped into 1-3 inch ribbons
- EVOO; as needed
Add to food processor and blend until smooth and creamy.
In a wok or sautee pan, add a tablespoon or so of olive oil and heat to high heat. Once oil is smoking, add greens and char on one side. Toss a time or two to char a bit more and then remove from heat before fully cooked. Toss with dressing and enjoy!
Posted in: Courses, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Salads, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, salads, Seasonal, Spring, Summer, Vegan, Vegan Fall, Vegan Learning Center, Vegan Salads, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Salads, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
