Yes spring is on its way, well some days it feels like summer, then the following day the rain keeps pouring but I just want to believe spring is coming (never under estimate the power of denial), so I am starting to eat and experiment more salads dishes to get in that mood..but to be honest, it’s especially because my diet has been lacking raw leaves lately.

As much as I love San Francisco, I miss the four seasons, and not the two seasons of summer and winter like in some areas of the East Coast. The four seasons with four different climates, therefore a more gradual change of vegetation and variation of garde-robe (wardrobe). Here you go from wearing boots to wearing sandals, which is somehow radical, there is no springs clothes. It makes things easy at least.

This salad is not necessary “springy” nor “summery” since it doesn’t have any seasonal vegetables, but it’s very fresh and has a great combination of textures. The addition of edamame in salads is always a big pleasure, their delicate crunchy bites is delightful, and more so with a ginger-lime vinaigrette. I love to use avocado oil when combined with ginger, it’s as fruity as olive oil but not as strong and enhances the dressing without drowning the dish due to the powerful flavor of the ginger.

The other characteristic of this salad is that the shrimps and langoustines are mixed with the spinach while hot, so the spinach leaves get entangled with the seafood and become semi-cooked and lukewarm, therefore absorb the vinaigrette much better. Lukewarm spinach salads are my favorites.

Ingredients for 2

• 10 medium size shrimps
• 10 langoustine tales
• 1.5 cups baby spinach
• 1/2 cup edamame, shelled
• 1 inch ginger root, peeled and grated
• juice of 1 lime
• 2 tbs avocado oil
• cayenne pepper
• salt and pepper

Preparation

For the vinaigrette, mix lime juice, avocado oil, ginger, cayenne, salt and pepper in a bowl. Stir all ingredients well.

Saute shrimps and langoustines tales in hot olive oil, add salt and pepper. Drain olive oil.

Mix edamame with spinach, add hot seafood to the spinach and vinaigrette. Toss well and serve.

I heard so many terrible tofu complaints from so many people that I need to defend this poor little white thingy. I don’t want tofu to be the “forgotten” ingredient, and it tends to be, of course except among vegetarians or vegans and maybe Asia. I think tofu is a very pleasant product to use and also versatile that people should include more often in their diet. Even for the ones who want “real” food (I heard that before) or something tasty, they should try this recipe. I don’t make it very often but once in a while, when well spiced up, I really like it.

I made this for a birthday buffet party with all French/Italians, who are big meat eaters (my friends are) and just the thought of tofu makes them cringe, “ah non! pas de tofu!!” or “c’est quoi ce truc?”, “ma chi te lo mangia il tofu?”. Surprisingly, those polpette went quicker than I had expected, which made me laugh deep inside. I have some of the most traditional friends when it comes to food, they are so basic in their eating habits, that you would not believe it. The traditional Friday night “steak-frites” (steak and fries) in the same restaurant has been a must for years. I do not like habits in the kitchen and especially in my diet, but some people do, I think it gives them a sense of security and comfort. It gives me anxiety.

My theory is the “three tries” or “three chance” theory, I use it to almost everything…If I don’t like something once, I will try it again, and I think after three times, I somehow have a good idea of what it is. It’s the same thing when dealing with people, restaurants, etc… If I have a bad experience once or twice it doesn’t mean that’s the way it usually is. So people deserve more than one chance and food too!

These polpette are on the tender side and quite fragile since they don’t contain any eggs nor bread crumbs (you can add one egg and some breadcrumbs if you wish) because I wanted to keep them vegan, so when turning them make sure you use a small size spatula, or they might break.

Ingredients for 6 polpette

• 1/2 lb (or 220 g) extra firm tofu
• 1 carrot, grated
• 1 leek, chopped crosswise
• 1 shallot
• 1 inch ginger root, grated
• 1 tsp mild curry
• chili powder (to your taste)
• 1 tbs light soy sauce
• 1 tbs white sesame seeds
• 2 tbs cilantro, chopped
• 1 tbs olive oil (or more)
• salt and pepper

For the salad

• 1 lb cherry tomatoes, cut in half
• 1 avocado, sliced
• 1 tbs avocado oil
• Juice of one meyer lemon
• 2 chives, chopped
• salt and pepper

Preparation

For the polpette

First in a container, crumble tofu with your hands, it needs to be a crumbly mixture.

In a small pan, brown sesame seeds and set aside.

Cook leeks in olive oil, until soft and tender and set aside.

In another pan, heat olive oil, add shallot and ginger and cook until fragrant. Add curry and chili powder and stir well for a few minutes (but do not burn it), add soy sauce, and mix well. Add leeks and carrots and stir well so the curry is well blended. Add sesame seeds and add this mixture to the crumbled tofu. Add cilantro. Using your hands, mix it very well so that the curry has penetrated all the ingredients and the mixture has a yellowish color.

Form patties and cook in a pan with olive oil. Carefully turn them to brown them on both sides.

Make the salad combining all the ingredients and serve with polpette.