I don’t know what the first word means, I think I’ve heard of the second, and sometimes I’ll have spinach in my romaine salads. That said, I’m sure this is the bee’s knees as dishes (?) goes, so please enjoy!
- 4 tablespoons olive oil
- 8 ounces seitan, homemade or storebought, cut into 1⁄2-inch strips
- 3 garlic cloves, minced
- 1⁄2 cup kalamata olives, pitted and halved
- 1⁄2 cup green olives, pitted and halved
- 2 tablespoons capers
- 3 cups fresh baby spinach, cut into strips
- 11⁄2 cups ripe cherry tomatoes, halved
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 2 tablespoons torn fresh basil leaves
- 2 tablespoons minced fresh parsley
In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the seitan and cook until browned on both sides, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a large bowl and set aside to cool, about 15 minutes.
When the seitan has cooled to room temperature, add the kalamata and green olives, capers, spinach, and tomatoes. Set aside. In a small bowl, combine the remaining 3
tablespoons oil with the vinegar, sugar, salt, and pepper. Whisk until blended, then pour the dressing over the salad. Add the basil and parsley, toss gently to combine, and serve… Makes 4 servings
