Or, '25 Ways to Not Dread Salad.'
The unconventional dressing for this salad isn't actually a vinaigrette at all—we ditch the typical vinegar for Japanese. A mixture of soy sauce and dashi, shoyu-dashi gives the dressing a deep, savory note rather than a bright, acidic one. The"vinaigrette" is delicious on all kinds of salads, like this one made with sweet potatoes, arugula, and walnuts.
Baby kale, on the other hand, doesn't need any tenderizing—it's all set to be mixed into a salad with grapefruit, avocado, and tofu. We cook the tofu slowly in a pan to give it a crackly crust and season it with plenty ofRoasted Potato and Shallot Salad With Marinated Mushrooms and KaleDon't be scared off by the ingredient list—this salad is less daunting than it might look.
As the temperature falls the quality of citrus you'll find at the store gets better and better. To do justice to peak-season pomelos, tangerines, and mandarins we cut them into
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