Friday, April 7, 2017

Recipe: Tempeh Tartare with Avocado Aioli

I returned to the set of WWLP-TV to make this light and crispy spring salad.  It's a twist on a traditional Norwegian tartare made with raw herring, but I like my vegan version much better!

The crunch comes from diced celery, jicama, and Granny Smith apple. They're tossed in a vinaigrette made with spicy Dijon mustard boosted by a kick of heat from a few drops of Sriracha.

Serve it on top of a salad of bitter greens like these radicchio leaves seen here, or spread it on top of avocado toast for a simple sandwich.  I also like to add some lightly blanched asparagus for that hint of spring.

Garnish with edible flowers like pansies or wild violets and add a sprig of garlic chives if you're lucky to have some popping up in your yard right now!

See me demonstrate how to make this quick and easy recipe on WWLP-TV's "Mass Appeal" cooking segment:

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