My contribution to last weekend’s Spring Vegetarian Beer Pairing Dinner were these–if I do say so myself–very fun and visually appealing Apple Fennel Salad Skewers.
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.
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.
This dressing is drinkably good.
- 3 oz. tofu
- 1/2 cup unsweetened applesauce
- 2 Tbsp. mild dijon mustard (365 brand is my favorite)
- 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.
- Process until smooth.