Table 128 RestaurantChef Jared ClarkWest Des Moines, Iowa
2 red bell peppers
1 1/2 cups soybean oil
5 Guajillo chile
6 garlic cloves, sliced
1 Tablespoon coriander
1 Tablespoon cumin
1 Tablespoon caraway
1/3 cup sherry vinegar
1 cup cilantro
1 Tablespoon sugar
1 package Mori-Nu Silken Tofu, soft
Set oven to broil. On a sheet tray place cored red pepper. Place under broiler for 15 minutes. Remove from oven and set aside.
In a saucepan add oil. When oil reaches 250 degrees pour over Guajillo chiles and garlic in a heatproof container; cool. In a small saute’ pan, add spices; toast for 2-3 minutes.
Once all dressing ingredients have cooled, place in a blender. Add vinegar, cilantro, sugar and tofu; blend until smooth
1 ½ cups water
2 teaspoons salt
1 cup couscous
1 cup water
3 medium carrots, diced
2 ears of sweet corn, remove kernels from cobb
1-pound arugula, washed and dreid
1 medium red onion, diced
3 radishes, sliced
6 ounces feta cheese
1/2 cup cashews, chopped
In a medium saucepan, add water and salt , bring to boil. Add couscous; take off heat and cover.
In another small saucepan, add 1 cup water; bring to boil. Add carrots, cook until crisp tender. Add corn; cook 2 minutes; drain.
In a serving bowl add arugula, onion, radishes, couscous, carrots and corn.
Lightly dress salad with silken tofu dressing. Top with feta and cashews
YIELD: 8 to 12 servings