Ingredients

Method

• 2 cups shredded celery
• 2 heads chicory, sliced on the slant
• 2 avocados, cut into short thick slices
• 400 g block firm tofu
• Avocado oil
• Soy sauce or ponzu sauce (a citrus-flavoured soy sauce)
For garnishing:
• Tufts of bitter greens (mizuna or curly endive, or a mix)
Dressing:
• 2 tablespoons orange juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 4 tablespoons thick mayonnaise
• Sea salt and milled pepper to taste.

Method

Ingredients

Mix the celery, chicory and avocado.
Combine the ingredients for the dressing, and pour over the salad.
Cut the tofu into 8 slices. Pat dry with paper towel.
Dryfry in a heated non-stick pan until brown and crusty.
Top servings of salad with still-warm tofu.
Drizzle with avocado oil and soy.
Tuck in tufts of bitter greens.