Tempeh Salad with Vinaigrette

Ingredients 

(I)

1 medium lemon, juiced (about 3 tablespoons)

3 tablespoons mayonnaise, optional

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

2 oil-packed anchovies, very finely chopped

1 large clove garlic, grated or minced

1/3 to 1/2 cup olive oil

1/2 cup firmly packed freshly grated Parmesan cheese (1 ounce), or 1/3 cup store-bought grated

Freshly ground black pepper

Kosher salt

(II)

400 g tempeh

4 tablespoons Olive Oil

40 g Parmesan

280 g Romaine (Cos) Lettuce – 70g = ¼ Lettuce

Method

(I)

Whisk together the lemon juice, mayonnaise (if using), red wine vinegar, Dijon, anchovies, and garlic in a medium bowl. Add 1/3 cup olive oil (if using mayonnaise) or 1/2 cup olive oil (if not using mayonnaise), along with the Parmesan and several grinds of pepper. Whisk vigorously until well combined, smooth, and emulsified.Taste and season with kosher salt and additional pepper as needed.

(II) 

Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated. Cut the tempeh into thin slices, strips, or triangles. Then fry the tempeh in a generous amount of sunflower oil until golden brown. Season with chicken spices to taste and add the tempeh to the salad.