The sun has been quite a tease around here in Prague. We’ve gotten a few warm days, but then the temperatures suddenly go down and we’re back to winter all over again. The coldest of seasons continues to linger on, but I know spring is coming because the farmers’ markets are back! A favorite of mine is the Náplavka Farmers’ Market, located on the Vltava River in Prague 2. There are a variety of stalls selling food and homemade goods by local artisans and farmers. On a good day, you can find a variety of fresh vegetables and fruits. Unfortunately, the day I visited, it wasn’t a good day for fresh produce. However, if you were looking for smoked meats, dairy products, fresh eggs, bread, chicken, fish or pop-up restaurants serving pasta, Balkan food, a cup of Belgian hot chocolate or a plate of fish and chips, then this would have been a good day for you.
There were cartons of potatoes, carrots, parsips, cabbage and onions which were all signs that winter was still here. Despite the bleak variety of vegetables and lack of fruits, it was still great to enjoy a sunny Saturday stroll at the market. I indulged in a fresh almond croissant, along with a cup of Belgian hot chocolate to warm me up. In the end, I bought a bag of carrots and decided to make some fresh carrot-ginger-miso salad dressing. It’s not exactly salad weather, it still feels like we need some hearty soups (or cake in my case) to get us through these chilly days. However, summer will be here sooner than we imagine and I need to get ready for those sleeveless tops and shorts!
Carrot Ginger Miso Dressing
2 tablespoons peanut, corn or vegetable oil
1/4 cup rice vinegar
3 tablespoons white miso
2 medium carrots, grated
1 inch ginger root, diced into small pieces
1-2 tsp sugar
salt and pepper to taste
a few tablespoons of cold water
Put all the ingredients in your beloved blender, except the water.
After running it for a few minutes, slowly add a few tablespoons of water
until you get the right consistency.
I will leave that up to you, as some people prefer a creamier dressing and some a
thinner, liquid like type.
Refrigerate until ready to serve.
Mixed Greens with Fried Tofu Salad
1 block firm tofu
Cornstarch to coat tofu
1 -2 tsp. salt
Your choice of mixed greens ( I used a bag of baby spinach leaves and some romaine lettuce)
1 tomato, sliced
1 scallion, diced
Neutral oil for frying
Drain and slice tofu into thin blocks.
Cover all sides in cornstarch and salt mixture.
Heat oil in shallow frying pan.
When ready, add the coated pieces of tofu.
It should take about 3-4 minutes for each side,
until it begins to turn golden.
Remove and drain excess oil.
Toss all the vegetables in a bowl.
Cut up the tofu into small square pieces.
Add to the salad.
Serve with carrot-ginger miso dressing.