A Duo of Summer Salads

Both of the recipes below have been freely adapted by Cafe Drake so measurements are given as guidelines only. Adjust to your tastes. Cooling and refreshing, either makes a nice cold dinner if supplemented with another dish, and both would be splendid for a picnic.

VEGETABLE SALAD WITH CREAMY SESAME DRESSING

1 bunch of broccoli, chopped roughly / 1 bunch carrots, peeled and chopped roughly / 1 12 oz. box soft silken tofu (you must use SILKEN style tofu only) / 4 T. tahini / 1 T. soy sauce / 2 T. mirin / 1/4 cup sake or water / salt and black pepper

1. Parboil the broccoli and carrots till just barely tender.


2. Drain and cool in an ice water bath.


3. Drain again and place in refrigerator until ready to serve.


4. To make the dressing: combine in a blender and process till very smooth: tofu, tahini, mirin, soy sauce and sake or water. Taste and add salt and pepper to your liking.


5. When ready to serve, spoon sauce over veggies.

JAPANESE NOODLE SALAD

8 oz. noodles of your choice / 1 can of good tuna / 3 scallions, green and white chopped finely / 2 small cukes, seeded and diced / 6-7 T. mayonnaise / salt, pepper and soy sauce

1. Cook noodles until al dente then drain and rinse thoroughly with cold water. Drain again.


2. In a large bowl mix drained noodles with the remaining ingredients, seasoning to your individual palette.


3. Garnish with a bit of cayenne pepper and plenty of paprika.