So, do you have Mark Bittman’s How to Cook Everything Vegetarian? It’s quite the tome, but worth its real estate on the bookshelf. I highly recommend picking up a copy if you don’t have it.
In fact, do you want one of mine? Yes, both my mister’s mother and my little brother purchased this book for me. It really killed me with my little brother — he gave it to me second. You see, he’s not always the most thoughtful little brother. So when he gave me this book for Christmas and told me that he’d looked up all the reviews and decided that this was definitely the best vegetarian cookbook out there, it broke my heart that I already had it. Kid was spot on with this one.
The thing about Bittman is that I find a lot of his recipes to be almost perfect. I love his dishes as jumping off points, but I rarely make them as directed more than once. This salad, for example: it was likely meant as a side salad, was just screaming for some protein to make it a meal salad. That, and the first time I made it as directed, it had way too many chives. Perhaps that is more authentic. But if my mister and I were going to eat it, the chives needed to be seriously cut down.
Anyway. Love you, Bittman. Never change. Except just the teensiest bit.
Chik’n, Lettuce and Chive Salad
Adapted from Lettuce and Chive Salad, Korean Style by Mark Bittman in How to Cook Everything Vegetarian
1/4-1/2 cup sweet chili sauce (you can totally make your own, but I used the bottled stuff)
6 ounces vegetarian “chik’n” bits (Beyond Meat, Quorn tenders, Morningstar strips — I only had time to go to the crummy grocery store so I made do with Morningstar Farms Grillers Chik’n Burgers, sliced) *
4 eggs *
2 tablespoons dark sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 – 1/2 crushed red pepper flakes
1 small clove garlic, minced
9 ounces butter lettuce or butter lettuce mix
5 ounces baby spinach
1/2 ounce chives, chopped into 1″ pieces
toasted sesame seeds, to garnish
Put your “chik’n” into a bowl and cover with sweet chili sauce. Let marinate for about a half hour if you can, otherwise just marinate it as long as you can muster while prepping other stuff.
In a cast iron skillet over medium-high heat, toss your chik’n pieces in. Cook, turning occasionally, until browned and crispy. Remove from pan and set aside to cool.
Heat nonstick pan with cooking spray over medium heat. Beat eggs until combined, then dump in the pan. Cook until fairly dry, scraping constantly with a non-metal utensil to break up the eggs and prevent burning or over-cooking. Remove from pan and set aside to cool.
In a small bowl, stir sesame oil, soy sauce, vinegar, sugar, red pepper flakes, and garlic until fully combined.
Toss rinsed and dried lettuce(s), spinach, and chives in a large bowl. (A note about the chives: You should have about 1/2 ounce after they’re all trimmed up — if you’re growing your own or buying big farmer’s markety bunches rather than those terrible plastic clam-shelled chives [I know, I know], use a little more to account for the waste that you’re going to chop off the ends.)
Drizzle salad with dressing a little bit at a time until dressed to your preference. You probably won’t have to use it all. Add chik’n and scrambled eggs. Toss the whole dang thing to combine, then shake on some toasted sesame seeds for garnish.
* Vegan notes and substitutions: Obviously, use a vegan chik’n substitute, like Beyond Meat rather than Quorn. Pressed tofu would be great, as well. Omit the eggs, and add some more of your vegan protein to compensate. Alternatively, some roughly chopped peanuts or cashews would be a tasty way to add some more vegan protein.