Browns Social House Dupe - Cowgirl Salad
COWGIRL SALAD RECIPE
A Browns Social House Dupe
I think this salad is the star of the Brown’s menu, but the superstar overall is gonna have to be these garlic croutons! You must, absolutely must incorporate these into your salad making repertoire. Last year my good buddy Jane (a phenomenal cook) hosted me for girls week at her place in Calgary. Her garlic sourdough croutons blew my mind and I immediately whipped out my notes app to write down how she made them.
As a matter of fact, it was these croutons that converted my son Leroy to be a salad lover. Last night was his 12th birthday and he requested a salad with garlic crotons to accompany home made mac n cheese. . . can I get a Yes Please!?!
As for the salad, it is what I order pretty much any time I go to Browns. I usually get the Potato Crusted Cod bowl and sub out the rice for extra Cowgirl Salad, or get the meal size Cowgirl Salad with blacked chicken or tofu. YUM. This salad is a crowd pleaser and great to make when having company over as it plated beautifully. Their dressing is so good I could practically drink it!! While I was working on this dupe, I had to keep upping the honey to get it sweet enough. My instincts are they also add sugar on top of the honey I have listed . . . I just couldn’t bring myself to share a recipe with that much sugar, so my dupe is def a little less sweet than the original.
Our version includes blackened tofu but you could easily sub in chicken.
INGREDIENTS
BLACKENED TOFU
1 Package Firm Tofu
2 tbsp soy sauce
2 tbsp braggs aminos (or sub for more soy or tamari)
2 tsp smoked paprika
1 tsp chilli powder
1 tsp thyme
1/4 tsp black pepper
1 tsp garlic powder
Avocado oil
SALAD DRESSING
1/4 cup fresh lime
4 tbsp honey
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp salt
black pepper to taste
dash of cumin
dash of cayenne
1/8 cup water
2 Tbsp your favourite oil – optional (needs to have a very neutral flavour)
SALAD
2 cups mixed greens
1 cup chopped romain
1/2 cup coleslaw mix or chopped green cabbage
8 grape tomatoes cut in half
1/4 cup edamame
1/4 cup dates, chopped
1/4 cup feta
1/4 cup corn
1/4 cup black beans
1/4 cup candied walnuts **(you’ll need sugar, vegan butter and walnuts)
salt and pepper
Handful chopped parsley
Avocado sliced, optional
GARLIC CRUTONS
2 slices sourdough bread cut into squares
4-6 garlic cloves, crushed
2 tbsp vegan butter
DIRECTIONS
BLACKENED TOFU Cut the Tofu lengthwise in half and press between paper towel for 2 hours to remove water. Taking the water out, makes room for the flavour to be absorbed. Place the tofu in a shallow dish or container, and cover with the soy and braggs, doing your best to coat best sides. Let marinate for 10-15 minutes, flipping once or twice to keep evenly coated. Mix up your spices on a small plate. Press each side of the tofu into the spice mixture. Heat up some oil in a pan and fry on each side for 5 minutes or until a nice dark colour and the tofu begins to crisp. Cut into cubes.
GARLIC CROUTONS Melt the butter in a pan over medium heat. Add the garlic and cook for 30 seconds. Add the croutons and toss to evenly coat in butter and garlic. Let toast on one side before flipping them all. If they need a little spray of avo oil before flipping cause that side looks a little dry, do it! Cook till both sides are perfectly toasty.
CANDIED WALNUTS Since these are additively good, I’m giving you the recipe for more than you’ll need so you can enjoy the extras as a snack or salad topper. I suggest making these ahead of time. Simply heat a pan over medium heat, add 1 cup walnuts, 1/4 cup sugar and 1 tbsp vegan butter or butter of your choice. Heat and stir for about 5 minutes until butter melted and every thing is evenly coated. Transfer to a parchment lined service and separate the nuts so they don’t all glom together. Wait until fully cooled then transfer to air tight container for storage.
DRESSING Combine all ingredients in mason jar and shake to well combined or whisk thoroughly in a bowl.
SALAD Add everything but the feta, tofu and avocado into a bowl and toss to combine. Serve in a shallow dish or large plate to display the ingredients beautifully. Add sliced tofu and avocado then sprinkle with the feta.
ENJOY!!!
XO, Andrea
