Radish, fennel, and baby arugula salad with tahini dressing (gluten-free, dairy-free, vegetarian)

How about a winter main-course salad without the usual suspects? No lettuce here.

Ingredients
  • red radishes, sliced
  • fennel bulb, trimmed and chopped
  • baby arugula leaves, washed and dried in a salad spinner
  • green onions, thinly sliced
  • super-firm tofu or seasoned baked tofu, cut in ½-in. dice
  • hard-cooked eggs
  • orange juice
  • lime or lemon juice
  • salt
  • tahini (sesame paste)
  • toasted sesame oil
  • Sriracha chili sauce
  • pepper
  • toasted sliced almonds
Method
  1. Put radishes, fennel, arugula, green onions, and tofu into a large serving bowl. Peel and slice eggs; add to bowl.
  2. Make dressing: In a small bowl, whisk together juices, salt, tahini, sesame oil, Sriracha, and pepper. Adjust seasonings.
  3. Pour dressing over salad and toss thoroughly. Top with almonds and serve.
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