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Mesclun, Tofu and Nori Salad with Citrus Dressing

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This salad from executive chef Yasuhiro Honma of En Japanese Brasserie in New York City combines crisp greens, crunchy rice crackers and smooth tofu cubes in a fantastic lime, orange and soy dressing.

  1. 1 medium white turnip
  2. 1/4 cup vegetable oil
  3. 2 tablespoons minced onion
  4. 2 tablespoons fresh orange juice plus 1/2 teaspoon finely grated orange zest
  5. 1 1/2 tablespoons fresh lime juice plus 1/2 teaspoon finely grated lime zest
  6. 1 tablespoon plus 1 teaspoon soy sauce
  7. Salt and freshly ground pepper
  8. 4 ounces mesclun
  9. 8 plain Japanese rice crackers, coarsely crushed
  10. 6 cherry tomatoes, halved
  11. 10 ounces firm tofu, cut into 1/2-inch cubes
  12. 1 sheet of nori, julienned with scissors
  1. Put the turnip in a small saucepan, cover with water and bring to a boil. Reduce the heat to moderately high and simmer for 5 minutes. Drain and refresh under cold running water. Peel the turnip and slice it paper thin using a mandoline slicer.
  2. In a food processor, combine the oil, onion, orange and lime juices and zests and soy sauce. Season with salt and pepper.
  3. In a bowl, toss the mesclun with the rice crackers, tomatoes, tofu, turnip and dressing. Top with the nori and serve.
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