Citrus Salad with Ponzu Dressing
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Citrus Salad with Ponzu Dressing
FROM CHEF DALE MACKAY
Ingredients
| Ponzu Dressing | ||
| 1 | teaspoon grapefruit zest | |
| 2 | tablespoons grapefruit juice | |
| 1 | teaspoon orange zest | |
| ¼ |
cup orange juice | |
| 1 | teaspoon sugar | |
| 1 | tablespoon soy sauce | |
| 1 | tablespoon sesame oil | |
| ½ |
teaspoon fresh ginger, minced | |
| 1 | cup firm tofu, ½-inch dice | |
| Salad | ||
| ¾ |
teaspoon salt, divided | |
| 1 | cup baby cucumbers, ½-inch slices | |
| ½ |
cup grapefruit segments | |
| ⅔ |
cup orange segments | |
| 1 | cup fennel, shaved | |
| 2 | tablespoons fennel fronds or fresh dill | |
Directions
Serves: 4
Prep Time: 30 mins
Marinating Time: 25 minutes to overnight
Place all dressing ingredients except tofu into a bowl and whisk well. Add tofu to dressing and marinate for at least 25 minutes or overnight.
In a bowl, toss ½ teaspoon salt with cucumber slices. Set aside for 10 minutes, rinse in cold water and dry slices on a towel. Add remaining salad ingredients to cucumber. When tofu is ready, remove from dressing and add to salad. Pour dressing over salad and lightly toss, trying not to break up the tofu.
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