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Recipes
Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing
Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing
Cavolo Nero, Beets and Fennel with Creamy Tofu Dressing
A colorful and flavor-packed salad that features Cavolo Nego kale, beets, fresh fennel served with a creamy tofu dressing.
Recipe By:
House of Foods
Prep
15 min
|
Total
1hr 20min
|
Serves
4
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Salads
Vegetarian Cuisine
Salad Dressings
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Ingredients
Dressing:
1/3
each
of a 14 oz. package House Foods Soft Tofu
3
each
anchovies (packed in oil)
1
lemon
juiced
1
clove
garlic, peeled
2
teaspoons
extra virgin olive oil
1
each
kosher salt and freshly ground pepper
Salad:
3/4
pound
red beets (3 medium sized), scrubbed
1
large
bulb fennel, trimmed, and cut into 1 inch chunks
1
medium
onion, roughly chopped
2
tablespoons
olive oil
1
each
kosher salt and freshly ground pepper
1
large
bunch cavolo nero (Tuscan kale), washed, tough stems removed, roughly chopped into 1 inch pieces
1/3
cup
smoked almonds, chopped
1
each
Shaved Parmesan (optional)
Instructions
Heat oven to 400 degrees.
Wrap each beet in foil and place on sheet tray and roast for 25 minutes. Meanwhile, toss fennel and onion in a small bowl with olive oil and season with salt and pepper. Add to the sheet tray with the beets after they have roasted for 35 minutes. Continue roasting fennel and beets for 30 minutes more. Open up the foil packets to let beets cool, then rub off the skins using a paper towel and chop into bite size pieces.
Dressing
Add the tofu, anchovies, lemon juice, garlic, olive oil, and a pinch of salt and pepper to a blender and blend until smooth.
Assemble
Combine the kale and roasted beets, fennel, and onion to a large bowl and drizzle with the dressing. Toss to thoroughly coat. Top with smoked almonds and shaved Parmesan.
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