Washerman’s Warft Salad (Rcp# 0013)

Just in case you need to make lunch beforehand. While you wait for the handyman. Or the delivery of your washing machine. And they all have to go through the kitchen.

Ingredients for ‘Washerman’s Warft Salad’

Per person/salad bowl:

• 50 g mixed fine lettuce leaves (e.g. lamb’s lettuce, baby chard, arugula and radicchio)
• 100 g shredded vegetable strips (plant-based protein source/meat substitute e.g. from edible lupines or soy beans)
• 4 dried and salted tomatoes (on both sides), cut into small pieces
• 4 dried apricots, cut into small pieces
• 1 tablespoon date syrup
• 50 ml olive water (from a jar of olives)
• 100 ml water
• Canola oil for browning
• Olive oil (cold pressed, mild)
• Grated cheese (vegan, e.g. made from almond)

Preparations for ‘Washerman’s Warft Salad’

1. Wash salad and place in a colander to dry.
2. Sauté sun-dried tomatoes and apricots in canola oil and set aside on a plate.
3. Brown sliced shreds in canola oil, then remove from pan and set aside on a plate.
4. Return the apricot-tomato mixture to the warm pan and pour the date syrup (dissolved in water) and olive water over the mixture in the pan. Turn off heat and allow to cool to finger warm.
5. Place salad in bowl and top with sliced shreds.
6. Carefully pour tomato and apricot sauce over the shreds.
7. Top with grated cheese.

Serve with bread and (plant-based) butter.

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Side Notes:

• My husband ate this and asked for the recipe right after. That was a first 😉

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