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bowl, mix the oil, soy sauce, sage, fennel, red pepper, and garlic. Pour this marinade over the tofu and stir well. Bake until the edges of the tofu are crisp and most of the liquid has evaporated, about 25 minutes. Stir the tofu once or twice during baking.

Meanwhile, rinse and dry the lettuce leaves. Slice or tear them into bite-sized pieces and place in a large salad bowl. Prepare the Caesar Dressing.

Just before serving, toss the lettuce with some of the dressing. Pass the Tofu Croutons, grated cheese, and more dressing at the table.

serving & menu ideas

Serve with a crusty baguette and sweet butter. On a night when a soup and salad supper would hit the spot, heat up some Creamy Onion Soup with Sherry.

vietnamese noodle salad

For a richer dressing, add half a cup of coconut milk and a couple of tablespoons of peanut butter to the dressing.

SERVES 4

TIME: 25 MINUTES

8 ounces wide rice noodles

DRESSING

¼ cup lime juice

¼ cup vegetable oil

2 tablespoons dark sesame oil

1 teaspoon Chinese chili paste, or to taste

¼ cup chopped fresh basil and/or cilantro

½ teaspoon salt

1 cucumber

1 carrot

4 scallions

4 ounces seasoned tofu

toasted peanuts

Bring a large covered pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again.

Meanwhile, in a large bowl, whisk together all of the dressing ingredients. (For a smoother dressing, purée in a blender.) Prepare the vegetables and tofu and add them to the bowl with the dressing: Peel, halve, and seed the cucumber, and then cut the halves into ¼ inch-thick crescents. Peel the carrot and cut it into matchsticks. Slice the scallions on the diagonal. Cut the tofu into matchsticks. Add the noodles to the bowl and toss well. Serve at room temperature, sprinkled with peanuts.

serving & menu ideas

Change the menu with the seasons: Serve with cool, crunchy Pan-Asian Slaw in the summer and with savory Indonesian Sweet Potato & Cabbage Soup when it’s cold outside.

warm french lentil salad

The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)

SERVES 4

TIME: 40 MINUTES

1 cup French lentils

1 teaspoon salt

1 medium head of escarole (about 12 ounces)

1 fresh fennel bulb

2 tablespoons olive oil or walnut oil

3 garlic cloves, minced or pressed

2 teaspoons ground fennel seeds

1½ teaspoons dried thyme (1 to 2 tablespoons chopped fresh)

¾ cup chopped toasted walnuts

lemon wedges or a cruet of vinegar

In a saucepan, bring the lentils, 3 cups of water, and ½ teaspoon of the salt to a simmer. Cover and cook for about 30 minutes, until the lentils are tender but not mushy.

Meanwhile, rinse, drain, and chop the escarole (about 6 cups). To prepare the fennel bulb, remove the outer layers if bruised or soft. Cut in half lengthwise, remove the hard core, and thinly slice (about 2 cups).

In a large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few seconds. Add the fresh fennel and the remaining ½ teaspoon salt and stir-fry on high heat for about 2 minutes. Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright. Remove from the heat and drain any excess liquid into the cooking lentils.

When the lentils are done, drain them. Stir the drained lentils into the escarole mixture. Serve the salad warm or at room temperature, topped with the walnuts. Decorate with lemon wedges, or offer vinegar at the table.

INGREDIENT NOTE French lentils (also called du Puy lentils) are small and dark. They cook quickly and hold their shape nicely. Look for French lentils where other lentils are sold in your market.

variation

In place of fresh fennel, use 1½ cups thinly sliced celery.

serving & menu ideas

Decorate French Lentil Salad with tomato wedges and chèvre or feta. Serve with Asparagus Avgolemono and crusty