The recipe calls for a firm tofu, but I wonder if it might not be creamier with a softer one. The taste is not overly sweet as many sugar-based icings are, but the soybean flavour tends to come through. Still it was excellent on a lemon cake.
I love Boston lettuce and was pleased this year to find some available in January—though in a high-priced “living salad” container. Usually I only find it in the summertime. Ah well, for a new recipe, I decided to try it, especially as I tend not to buy oranges in the summer when we have so much local fruit readily available.
This is a lovely salad and I am especially impressed with the dressing. Since it is best served at room temperature, no extra time needs to be added for chilling.