For this recipe, we used the leftover trimmings from the Seitan Gascon, cut into chunks and marinated overnight, then sauteed the next day -- we cut down on the soy because the seitan cooking method already contained tamari.
Salade d'Seitan (p. 123 of the Les Halles cookbook)
8 oz. of seitan cut into cubes
1/2 oz. fresh grated ginger
2 garlic cloves, finely chopped
2 tbs. soy sauce or tamari
salt and pepper
2 tbs. soy margarine
1/4 cup white wine
1/4 dark veg stock
2 tbs. soy sauce
1/3 oz fresh ginger
1 garlic clove, thinly sliced
1 sprig of flat parsley
For the salad
4 oz. mesclun salad mix
1 shallot thinly sliced
1/4 cup red wine vinaigrette (below)
Place the cubed seitan in a bowl, add the ginger, garlic and soy sauce/tamari. Cover and refrigerate overnight (or at least 2-3 hours).
Remove the seitan from the marinade and pat dry. Season lightly with salt/pepper (go easy on the salt because the soy sauce/tamari will compensate). In a saute pan over high heat add 1 tbs. canola oil and cook the seitan until it is nicely browned on all sides. You made need to do this in batches. Set aside on a plate.
Off heat, stir in the wine, return the pan to high heat, scraping the bottom with a wooden spoon. Cook until the pan is almost dry, then add the stock and soy and reduce by half. Add the remaining ginger, sliced garlic and cook for 30 seconds, then whisk in the remaining soy margarine. Return the seitan to the pan and cook for about a minute. Sprinkle in the chopped parsley and remove from the heat.
Place the mesclun in a large mixing bowl and add the shallot. Season with salt and pepper and add the red wine vinaigrette (below). Toss well and arrange the salad in the center of a serving platter. Arrange the seitan around the salad and drizzle with the sauce. Serve immediately.
Red Wine Vinaigrette (p. 256 of the Les Halles cookbook)
1/2 cup red wine vinegar
1 garlic clove, smashed
salt and fine ground black pepper
1 tsp. Dijon mustard
1 cup extra virgin olive oil
In a mixing bowl, combine the vinegar, garlic and salt and pepper to taste. Let sit 30 minutes , the remove and discard the garlic. Add the mustard and slowly whisk in the oil, continuing to whisk until the mixture is emulsified.
(cutting this in quarter for this recipe works as well).