RECIPE

Mesclun, Tofu and Nori Salad with Citrus Dressing

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 4

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.

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

Ingredients

  • Ingredients
    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

Directions

  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.