Hemisphere Salad
Introducing my latest culinary Maria-Julia-creation: the Hemisphere Salad! This vibrant and eclectic dish is a celebration of diversity in flavors and textures, born from a moment of indecision in the kitchen …
With so many ideas swirling in my head, I finally decided to merge them all into one delightful recipe. The result? A harmonious blend of crispy, savory, and fresh elements that come together in a way that’s both unexpected and utterly delicious. 🙂
At the heart of this salad are crispy fried tofu slices, ingeniously made using old cornflakes that had been languishing in the pantry. The cornflakes provide a wonderfully crunchy coating for the tofu, making it a satisfying and protein-packed component. To add a playful twist, I also created “false eggs” by mixing the leftover panade with more crushed cornflakes. These little nuggets add an extra layer of texture and flavor, making each bite a delightful surprise.
The base of the Hemisphere Salad is a bed of crisp lettuce, complemented by an array of summer-roasted vegetables that bring a burst of color and sweetness. A fine dressing ties everything together, enhancing the flavors without overpowering them. For an optional but charming touch, I decorated the salad with cute puff pastry stars and hearts made from my homemade vegan puff pastry. This recipe truly embodies the beauty of culinary improvisation, transforming everyday ingredients into a memorable and diverse dish. Whether you’re looking for a way to use up pantry staples or simply want to try something new, the Hemisphere Salad is sure to inspire and delight.
Hemisphere salad
Ingredients
For the puff pastry decoration (optional)
- 1/4 of my homemade puff pastry alternatively 1/4 of a storebought puff or other pastry
For the crispy tofu and the "false eggs"
- 2-3 cups (old) cornflakes
- 1 block firm tofu
- ca 3 tbsp flour
- some plant-milk
For the roasted vegetables and lettuce
- 1/2 aubergine
- 1 zucchini
- 2 tomatos
- 1/2 lettuce
For the dressing
- 3 tbsp olive oil
- 1/2 tsp curry powder
- 2 tbsp lemon juice
- 1 tbsp herbes de Provence
- 1-3 tbsp vegan cream or water
As well
- salt and pepper
- oil for frying
Instructions
Prepare the puff pastry stars and hearts (optional)
- Preheat the oven to 180℃. Roll out the puff pastry. Cut out stars, hearts or whatever form you wish to decorate your salad with. Place the dough pieces on a baking tray lined with baking paper and bake until golden brown.
Prepare the vegetables and lettuce
- Cut the aubergines in thin slices and roast them in olive oil until brown on both sides.
- Cut the zucchini in slices, then in quarters and roast them in olive oil.
- Wash and cut (iceberg) or pull the lettuce in pieces. Cut the tomatoes in pieces as well.
Fry the tofu
- Place the cornflakes in a blender cup and blend them coarsely with a hand blender (or, if you like manual work, you can crush them in a towel). Still keep pieces, don’t make flour out of them…
- Thinly slice the tofu. Place 3 slices aside for the "false eggs". Place the flour on a plate, some milk in a low container and half of the cornflakes in another container. First dip the tofu with both sides into the flour, then pull it through the milk until wet all over, then coat it with cornflakes. Fry the cornflakes coated tofu in enough oil until crispy.
Prepare the dressing
- For the dressing, mix all ingredients together. Season with salt and pepper to taste.
Prepare the "false Eggs"
- Mix the rest of the milk, flour and cornflakes from the panade as well as the other half of the crashed cornflakes together. Crumble in the tofu slices that we set aside earlier. See if you need more milk. It should give a nicely soaked mixture.
- In a non-sticking pan, fry the mixture in 2 tbsp oil until crispy.
Assemble
- In a large form, tin or serving bowl, place the lettuce, the vegetables, sprinkle with the dressing. Nicely place the "false eggs" on top and on the side, the tofu slices on top, decorate with the puff pastry stars and hearts and serve.