Escarole and Seitan Salad with Anchovy-Tarragon Vin

Name: Escarole and Seitan Salad with Anchovy-Tarragon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup gluten; 2 cups water; 2-inch piece kombu; 1/2 red onion, sliced into thin rings; 1/2 teaspoon finely minced lemon zest; 1 sheet nori sea vegetable; 1 large head escarole or chickory, cleaned and tom into bite-size pieces; 1/3 cup oil-cured black olives; 8 anchovy fillets; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons sesame oil; 1/2 cup plus 2 tablespoons olive oil; 2 tablespoons brown rice vinegar; 1 teaspoon dry mustard; 1 1/2 teaspoons tarragon; 2 garlic cloves, crushed

Servings: persons

1/2 cup gluten
2 cups water
2-inch piece kombu
1/2 red onion, sliced into thin rings
1/2 teaspoon finely minced lemon zest
1 sheet nori sea vegetable
1 large head escarole or chickory, cleaned and tom into bite-size pieces
1/3 cup oil-cured black olives
8 anchovy fillets
2 tablespoons freshly squeezed lemon juice
2 tablespoons sesame oil
1/2 cup plus 2 tablespoons olive oil
2 tablespoons brown rice vinegar
1 teaspoon dry mustard
1 1/2 teaspoons tarragon
2 garlic cloves, crushed

1
Prepare the vinaigrette.
2
Using a fork, mash the anchovies in a small bowl.
3
Mix in the lemon juice.
4
In a separate bowl, combine the sesame oil and olive oil.
5
Alternately whisk the oil and the vinegar, 1 teaspoon at a time, into the bowl with the anchovy-lemon mixture.
6
Whisk in the tarragon and garlic.
7
Cover the dressing and set it aside for at least 20 minutes to allow the flavors to blend at room temperature.
8
In a small saucepan, bring the water and kombu to a boil.
9
Break off tiny pieces of gluten and drop them into the water one by one.
10
Cook these dumplings for 10-12 minutes.
11
Transfer the cooked dumplings to a colander and set aside to drain.
12
Place 3/4 cup of the salad dressing in a large bowl along with the onion and lemon zest.
13
Add the dumplings while they are still hot.
14
Refrigerate until just chilled, stirring occasionally.
15
While the dumplings are chilling, toast the nori by holding it in one hand and passing it back and forth over a medium-high flame.
16
Tear the toasted nori sheet into irregular bite-size pieces.
17
Just before serving, add the escarole to the marinated seitan and onions.
18
Toss lightly and add dressing to taste.
19
Garnish with olives and nori.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup gluten, 2 cups water, 2-inch piece kombu, 1/2 red onion, sliced into thin rings, and more.

Yes, Escarole and Seitan Salad with Anchovy-Tarragon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Escarole and Seitan Salad with Anchovy-Tarragon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions