1 package choi or other white-stemmed choi
1/2 cup slivered, blanched almonds
1 cup mild-flavored vegetable oil
1/2 cup honey
1/2 cup white vinegar
4 ounces soft silken tofu
2 tablespoons
poppy seeds 1 1/2 teaspoons
dry mustard 1 1/4 teaspoons
salt 1 teaspoon
paprika (optional)
2 tablespoons minced onion
1 large sweet apple, peeled, cored, diced
1 cup red or purple seedless grapes, halved
salt to taste freshly grounded black pepper Trim choi. Cut stems and leaves diagonally into thin slices.
Toast the almonds in a heavy (preferably cast iron) skillet over high heat until they begin to brown slightly. Transfer the nuts to a bowl to cool.
Put the oil, honey, vinegar, tofu, poppy seeds, dry mustard, salt, and paprika in a food processor or a blender. Process or blend the ingredients until smooth. Poor the mixture into a bowl and stir in the onion. Cover the dressing and store it in the refrigerator until ready to serve the salad.
Toss choi, apple, and grapes in a large bowl.
Pour dressing over the ingredients; toss until everything is thoroughly combined. Cover the bowl and set aside at room temperature for 15 minutes to let flavor develop.
When you’re ready to serve, stir in toasted almonds. Season with salt and pepper to taste.
