I ate lettuce right off the ground in Salinas, California. I hadn’t eaten iceberg lettuce in years, it was freshly picked, I was on a salad tour with Dole, and I was wearing a hairnet. It was delicious. So delicious that I was inspired to create a new recipe that would feature its crispy-fresh goodness.
Growing up, every single salad was iceberg lettuce with a few anemic cucumber slices and some sad hothouse tomatoes smothered in Kraft ranch, Italian, or Catalina dressing. Once I met real salads, I gave iceberg the boot. I remembered it as tasteless, flavorless, and nearly worthless when it comes to nutrition.
This field lettuce was sweet, crunchy, and refreshing. It sparkled with crispness when I bit into it. It deserved to be center stage, along with a fabulous dressing. I hoped that I had the perfect foil: I’d been fermenting tofu slathered in miso in my refrigerator for two months, after learning about tofu misozuke from the brilliant bloggers at Rau Om. It was supposed to taste like blue cheese… so why not a vegan blue cheese dressing? Yes, it did indeed taste like a mild blue cheese dressing. Husband Tested and Approved (and he does not like salad dressing)! Click here to learn how to make tofu misozuke yourself.
vegan, gluten-free, low-sodium, reduced-sugar diets
low-sodium or migraine diets