Salade façon « grecque », vinaigrette aux algues

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Pour 2 personnes : 

• 2 tomates de couleurs

• ½ concombre

• 80g de tofu fumé ou mariné au tamari

Pour la vinaigrette : 

• 2 c.à.s d’huile d’olive vierge

• 1 c.à.s de vinaigre de cidre

• 1 à 2 c.à.c d’algues sèches (mélange type « salade du pécheur Â» que l’on trouve facilement en magasin bio)

• Sel & poivre

Rincez et découpez les tomates et le concombre, puis disposez dans les assiettes avec les morceaux de tofu.
Mélangez dans un bol tous les ingrédients de la vinaigrette, versez sur la salade et dégustez accompagné d’une belle tranche de Morgenbrød.

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For 2 people: 

• 2 colorful tomatoes

• ½ cucumber

• 80g smoked or tamari-marinated tofu

For the dressing: 

• 2 tbsp virgin olive oil

• 1 tbsp cider vinegar

• 1 to 2 tbsp of dry seaweed (a mixture, which can easily be found in organic stores)

• Salt and pepper

Rinse and chop the tomatoes and cucumber, then arrange on the plates with the tofu pieces. Mix all the ingredients for the dressing in a bowl, pour over the salad and enjoy with a nice slice of Morgenbrød.

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