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Mesclun, Tofu and Nori Salad with Citrus Dressing


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.

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  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.