Ingredients

Croutons

• Mini sourdough baguette, sliced
• 1 tbsp olive oil
• 1 tbsp honey

Dressing

• 1 egg (egg yolk only)
• 4 peeled garlic cloves
• 4-6 oil-packed anchovies
• 1 ½ tsp Dijon mustard
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp sherry vinegar
• ¼ tsp freshly ground black pepper
• A few drops of Tabasco sauce, to taste
• ¾ cup extra virgin olive oil

Salad

• 1 head of romaine lettuce
• ⅓ cup Parmesan shavings
• 1 lemon, cut into wedges for serving

Instructions

Croutons

1. Preheat the oven to 300°F.
2. Prepare a mix of oil and honey in a separate bowl.
3. Use the thinkkitchen Scarlet Cutting Boards to slice your bread at an angle into 1/8-inch slices.
4. Arrange the slices on parchment paper and brush your mix on the bread.
5. Bake for 5 minutes, then turn all the slices and bake for another 3-4 minutes.
6. Remove from the oven and set aside.

Dressing

1. Separate the egg yolk from the white. Place the egg yolk in the Dana Compact Food Processor with garlic, anchovies, Dijon mustard, lemon juice, vinegar, pepper, and Tabasco sauce.
2. Blend on high speed until all ingredients are fully incorporated.
3. On medium-high speed, slowly add the oil in a steady stream, to create an emulsion, into the yolk mixture.
4. Blend until all the oil is incorporated and the dressing is thick and creamy.
5. Makes 1 ½ cups total. Use ½ cup for the salad and refrigerate the remaining dressing. It will keep for one week.

Assemble

1. Cut the romaine leaves into bite-size pieces and place in the Silo Acacia Wood Salad Bowl.
2. Use the thinkkitchen Electric Salad Spinner to spin and dry the romaine before assembling.
3. Top the salad with toasted bread and Parmesan. Serve immediately with lemon wedges.

I think we can agree that two is better than one. And to be inclusive to all the many diets and –isms out there, we offer you two different recipes, one traditional Poke with fish and one vegan Poke bowl recipe with tofu!

What’s the best thing about Poke? It’s loaded with the most amazing veggies! If you like sushi or tartare then you’ll love this fresh and flavourful Hawaiian dish.

Ingredients

(serves 2)

Poke Marinade

• 1/3 cup tamari sauce
• 4 tbsp rice vinegar
• 1/4 tsp sesame oil
• 3 tbsp sugar
• 2 tbsp dehydrated onion
• 2 tsp chili flakes
• 1 tsp sea salt

Protein

• 300g silken tofu, cut into 1″ cubes
  or
• 300g fresh, boneless, skinless salmon, cut into 1″ cubes

Base

• 1 cup calrose rice, cooked
  or
• 1 cup rice noodles, cooked according to package directions

Vegetables

• 1 medium cucumber, cut into thin ribbons (see instructions)
• 1 medium carrot, julienned (see instructions)
• 1 medium beet, julienned
• 1 avocado, cubed or sliced
• 1/2 cup shredded purple cabbage
• 1/3 cup shelled edamame

Toppings

• 1 sheet nori seaweed, finely chopped
• 1 tbsp toasted sesame seeds
• pinch cayenne flakes
  

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Instructions

1. In a medium bowl, whisk marinade ingredients together and toss with your chosen protein, cut with the kiyosu utility knife on the marble chopping board. Cover, refrigerate, and marinate at least 30 minutes or up to 2 hours.
2. Meanwhile, cook your rice, or rice noodles, and set aside.
3. Then, steam your edamame: combine beans in a microwave-safe bowl with 1/4 cup water. Microwave on high for 2 minutes. Drain & set aside.
4. Next, cut up your veggies – feel free to get creative with the slicing. I use my mandoline to create perfect little matchstick pieces, and my vegetable peeler to create lovely ribbons. Try the thinkkitchen Mandoline or the Casa swivel peeler from Stokes if you’re looking to get your own.
5. Once your poke marinade is done marinating and your prep is finished, it’s time to assemble! Fill serving bowls, like the iris blue bowls from Stokes, with rice or rice noodles. Spoon 6 tbsp of marinade over base. Top with vegetables, avocado, edamame and poke.
6. Sprinkle with sesame, chili flakes and nori.
7. Serve immediately & enjoy!

Making it easy for you try out the latest food trends at home,

Allison Sklar is a Montreal native who started her blog in 2009. Allison is an advocate of plant-based diets, and she eats mostly vegan diet at home, but she does not like to label herself. For instance, from time to time, you may catch her enjoying some sustainably sourced fish, as she did last summer in New Orleans. You may also see her occasionally drizzling some fair trade honey into her green tea. Call her a flexatarian, a pescetarian, a confused omnivore, whatever – she eats what she enjoys, and she encourages you to do the same. Allison creates the majority of her own recipes, unless otherwise stated. She is inspired by friends, family, and of course, whatever’s in her fridge. For more of The Bacon Eating Jewish Vegetarian’s recipes visit her blog!

Click here for a text only version of this recipe!