Dressing:1 Tbsp rice vinegar
1 Tbsp sherry vinegar
2 tsp sesame oil
2 Tbsp walnut oil
1 tsp soy sauce
3 cups iceberg or romaine leaves, chopped
3 cups arugula
3 Belgian endives, sliced
1 cucumber, peeled, halved lengthwise, and sliced
2 green onions, sliced
8 oz seasoned chicken-less seitan strips
2 oz baked, seasoned tofu, thinly sliced
1 cup julienned carrot
toasted sesame seeds
lemon wedges
Whisk together the dressing very well, ro form a nice emulsion.
Sauté the seitan in a dash of canola oil in a non-stick skillet, just to heat through and brown it up a bit.
Set out four plates on the counter. Lay on each plate a quarter of the romaine, arugula, cucumber, endives and onion. Top with a quarter of the seitan and tofu. Garnish with the carrot and sesame seeds. Drizzle a quarter of the dressing on top and serve with lemon wedges.
Serves 4.
Cook's Note: Seitan is becoming more and more available and is a great meatless protein alternative. Unlike tofu, it has a real toothy bite, like chicken breast. Made from wheat, it is based on gluten protein, so if you are gluten-free or on a Paleo diet - stay away. Otherwise look for flavored varieties. I really like Trader Joe's, which is lightly seasoned and browns up nicely in a non-stick skillet.
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