Recipe

November 20, 2012

Braised Greens & Bean Curd Salad Recipe

Recipe:

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Step 1: Boil 2 litres of water and add kosher salt.

Step 2: Blanche the rapini and Brussels sprouts for 1-1/2 minutes.

Step 3: Begin to saute? the choi tips with olive oil. Add the rapini and Brussels sprouts.

Step 4: Poach the bean curd and ginger for 3 minutes in 1 cup of boiling water.

Step 5: Assemble the greens in the centre of each plate, add the bean curd and goji berries and a sprinkle of coriander if you wish.

See more cancer-fighting recipes for Movember, plus more recipes from David Lee.

Ingredients

1 tsp kosher salt
1 cup rapini, chopped into 1″ pieces*
1 cup choi tips, left whole
1 tbsp olive oil
1/4 cup Brussels sprouts, cut in half
3 oz. bean curd, cut in half
10 pieces ginger, diced into thin strips
Handful of goji berries
Pinch of coriander tips, optional

* Wash all green vegetables first before use.

Directions

Yield:

Step 1: Boil 2 litres of water and add kosher salt.

Step 2: Blanche the rapini and Brussels sprouts for 1-1/2 minutes.

Step 3: Begin to saute? the choi tips with olive oil. Add the rapini and Brussels sprouts.

Step 4: Poach the bean curd and ginger for 3 minutes in 1 cup of boiling water.

Step 5: Assemble the greens in the centre of each plate, add the bean curd and goji berries and a sprinkle of coriander if you wish.

See more cancer-fighting recipes for Movember, plus more recipes from David Lee.

Tags: Cancer-Fighting chef David Lee healthy Movember Nota Bene Rapini Recipe Restaurant Salad Toronto

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