Paul Mccartney'S Super Vegetable Salad - cooking recipe

Ingredients

Salad
28 cherry tomatoes
12 green beans, 1 inch lengths
2 carrots, peeled and sliced into one inch pieces
3 heads broccoli, cut into florets (4 cups)
1 head lettuce (like romaine)
3 green onions, minced
2/3 cup cornmeal
1/2 cup chopped herbs (like parsley, basil, tarragon, or cilantro)
2 tablespoons olive oil
9 ounces firm tofu, cut into slices (or extra firm)
Dressing
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard (optional)
2 teaspoons maple syrup (optional)

Preparation

Salad:
Preheat oven to 400*F.
Roast tomatoes on large baking sheet 10 minutes.
Fill saucepan with 1 inch cold water, place steamer above it. Put green beans and carrots in steamer. Turn heat on high and steam about 15 minutes. Add broccoli 3 minutes before other vegetables are done occasionally prodding carrots with fork to check for desired crispness or tenderness.
Meanwhile, toss together lettuce leaves and green onions.
Combine cornmeal and herbs in a bowl.
Heat oil in large skillet over medium high heat. Coat tofu slices in cornmeal mixture, and cook 3-5 minutes per side, or until golden brown. Transfer to paper towel lined plate to drain.
Dressing:
Whisk together all ingredients in small bowl.
Assemble:
Arrange lettuce on a serving plate, followed by warm vegetables, and finally tofu.
Pour dressing over salad, and serve immediately.