Pineapple, Greens, & Tofu with Roasted Chile-Coconut Dressing
- ½ cup expeller-pressed canola oil
- 4 generous teaspoons coarsely ground Aleppo chile or other flavorful medium-hot to hot ground chile
- 4 large garlic cloves, finely chopped
- 1 1/3 cups coconut milk, or to taste
- 2 to 2½ tablespoons Asian fish sauce
- 4 tablespoons sugar
- ¼ teaspoon salt
- Juice of ½ large lime
- 3 large handfuls mixed tart greens, such as the tender yellow hearts of eascarole, arugula, frisée, curly endive, mizuna, watercress, purslane, lamb’s ear, and baby spinach
- 8 to 10 leaves of napa cabbage, cut crosswise into thin slivers
- 4 scallions (white and green parts), thinly sliced
- 1½ cups bite-sized pieces fresh pineapple, or canned in pineapple juice and drained
- ½ cup roasted, salted and broken cashews or peanuts
- 1½ to 2 cups diced firm tofu or cooked and diced tempeh, chicken, or seafood
- ½ lightly packed cup of fresh mint, cilantro, or basil leaves torn
- Salt and freshly ground black pepper
- Juice of 1 to 1 ½ large limes
- Produce
- Cashews or peanuts, roasted salted and broken (1/2 cup)
- Greens, mixed tart (3 large handfuls)
- Lime, Juice of large (1 1/2)
- Mint, fresh (1/2 lightly packed cup)
- Napa cabbage, leaves of (8)
- Pineapple, fresh (1 1 1/2 cups bite-sized pieces)
- Tofu or cooked and diced tempeh, firm (1 1/2 cups)
- Canned Goods
- Coconut milk (1 1/3 cups)
- Condiments
- Fish sauce, Asian (2 tablespoons)
- Cooking & Baking
- Canola oil, expeller-pressed (1/2 cup)
- Garlic cloves, large (4)
- Salt (1/4 teaspoon)
- Salt and freshly ground black pepper (1)
- Sugar (4 tablespoons)
- Other
- 4 generous teaspoons coarsely ground Aleppo chile or other flavorful medium-hot to hot ground chile
- 4 scallions (white and green parts), thinly sliced
Preparation
Read recipe preparation on cookstr.com
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Published November 9, 2011 (1 year ago).
6 people saved this recipe.
